Friday, April 20, 2007

You must know her name by now
--Grilled Pork Tenderloin Oriental

Grilled Pork Tenderloin Oriental
The New Holly Clegg Trim & Terrific Cookbook Copyright 2002,2006

¼ cup orange juice
¼ cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon chopped garlic
1 bay leaf
½ teaspoon pepper
½ teaspoon dry mustard
½ teaspoon ground ginger
½ teaspoon onion powder
2 (1-pound) pork tenderloins, trimmed of fat

In a shallow dish, combine the orange juice, soy sauce, honey, garlic, bay leaf, pepper, mustard, ginger, and onion powder. Add the pork tenderloins. Marinate in the refrigerator at least 4 hours (time permitting) or overnight. I marinated it while I was at work, around 10 hours.

Grill the pork over medium-hot coals for 20 to 25 minutes, or bake at 350 degrees F (I baked it), basting with marinade mixture, for 50 minutes, or until a meat thermometer registers 160 degrees F. Discard the used marinade. Serve. I boiled the marinade before basting and drizzled it over the meat at the end.

Serves 6 to 8. Per serving: 144 calories, 24 g protein, 1 g carbs, 4 g fat, 0 mg chol, 243 mg sodium

Darn if that Holly Clegg hasn't done it again. This pork was great. I knew it would be when I mixed up the marinade. It smelled so good. Orange and pork really go well together (as I learned with Grilled Pork Tenderloin with Mojo Sauce).

I got to use my new garlic press too. I finally bought a good one, which was only under $8 so I have no idea why I waited so long. Probably because I once picked up a plastic one on clearance at the grocery store and it didn't work very well. I had begun to really hate chopping garlic. I don't know why, I just really hated it. I LOVE my new garlic press. Sometimes it's the little things that make me happy.

The only bad thing about this recipe is that I think I ruined my roasting pan. It's nonstick and usually cleans up easily so I didn't think to put foil under the pork (I had it on a rack) but the glaze that dripped down burned to a crisp and I'm not sure the pan is going to live. It wasn't an expensive one but it was in great condition before this recipe.

Blast From The Past: Orange-Honey Glazed Carrots from January 2007. I made these to serve with this pork recipe and my husband didn't leave me any leftovers. That says quite a bit - sometimes he leaves me all of the vegetables.

Question of the Day: Do you have any tips on how I can get that roasting pan clean?


MommyProf said...

I have not tried this myself, but I have heard that spraying with oven cleaner and tying it up in a garbage bag left outside overnight will get up most burned on messes. If your pan is not non-stick, you can get these wonderful stainless steel pan scrubbers at a restaurant supply store that really take off anything. MidSized City is about 100,000 and has two restaurant supplies, so you probably have one near where you live or work.

Randi said...

Robin uses barkeepers friend when food wont come off. She says it works pretty well. Is that risotto thats underneath the pork?>

Anonymous said...

i always add 2-3 inches of water add some dawn detergent and simmer it on the stove for about 15 mins. this usually works. good luck. kay

Anonymous said...

My suggestion is to soak it overnight in a mixture of water and baking powder. Hope one of these things works for you!

Anonymous said...

I love pork loin and this looks impressive!

Bunny_lover said...

Barkeepers Friend gets my vote too. Wet the nottom of the pan and pour off the water. Shake on the Barkeepers Friend and let sit overnight. It should come off with just gentle scrubing. Good luck!