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Pork Out

October 15, 1992|BETTY ROSBOTTOM

These pork tenderloins are grilled and served with a sauce made with an orange sauce. Corn bread is a good accompaniment. So are baked potatoes and green beans. And for dessert, a nectarine shortcake. You might as well go whole hog.


4 (12-ounce) pork tenderloins, trimmed of all fat

4 teaspoons 3/4x1/4-inch strips orange zest

4 teaspoons garlic slivers

1/2 cup orange juice

1/4 cup red wine vinegar

1/4 cup olive oil

3/4 cup plus 3 tablespoons sweet orange marmalade

1 1/2 cups chicken stock

1 1/2 tablespoons chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed

1 tablespoon very finely chopped garlic

3 tablespoons unsalted butter

Fresh rosemary sprigs for garnish

Make slits over surface of each pork tenderloin; insert orange strips and garlic slivers. Place tenderloins in large, shallow glass or ceramic dish.

Whisk together orange juice, 2 tablespoons red wine vinegar and olive oil. Pour mixture over pork. Cover dish and marinate in refrigerator 6 hours or overnight, turning several times.

Remove pork from marinade and pat dry. Place pork on oiled rack over hot coals and grill, turning several times, until meat thermometer registers 160 degrees, about 25 minutes. Transfer pork to large plate and let stand.

Heat orange marmalade, stock, remaining 2 tablespoons vinegar, rosemary and finely chopped garlic in medium saucepan over medium-high heat. Stir constantly and cook about 5 minutes until sauce has reduced slightly (it should not be thick). Pour any pork juices that have collected into saucepan. Whisk in butter. Cook sauce another 3 to 4 minutes.

Slice pork into 1/2-inch-thick slices. Garnish with rosemary sprigs. Serve sauce separately. Makes 8 servings.

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