Grilled Pork Tenderloin with Orange Balsamic Sauce

I am telling you this grilled pork tenderloin is fabulous! The sauce is delicious. This pork will turn out so moist and with so much flavor that you will not want to put the sauce on it, but you must try the sauce!

Pork tenderloin is less expensive that some meats so this is a great dish for entertaining and especially when you have a large group of people to feed. When you serve this along side with the Orange Balsamic Sauce, you will impress everyone. I made this for a party that I had at my house, and I had to give out the recipe to almost everyone. In fact, I have made it for several people to serve at their parties.

I always put pork in a brine of salt, brown sugar and water before I cook it. This is the key to a wonderful grilled pork tenderloin. Brining is a professional cooking method for making meats succulent and tender. The salt water brine will increase the water stored in the pork so that it will stay moist while it cooks. The salt also breaks down the collagen in the meat fibers which makes the meat tender. I also love to brine pork chops and chicken. I buy my pork tenderloins at Sams.

In a gallon size ziplock back, put 1/2 cup kosher salt and 1/2 cup brown sugar. Pour about 8 to 10 cups water in the bag and stir so that the salt and sugar dissolve. Add the pork to the bag. Place the bag in a bowl in case it leaks before placing it in your refrigerator.

After several hours, take the pork out of the brine and rinse it well. You want to make sure you get all the salt off the meat. Dry off the pork. I have put my pork in a brine for only one hour before, and it still was good. Next, you need to brush the meat with oil before placing it on the hot grill to prevent meat from sticking to the grill. Be sure you have brushed oil on the grates of the grill also.

Sear the meat on all 4 sides for about 3 minutes each side. You cook on medium heat until the pork reaches 145 to 150 degrees in the center. These tenderloins took about 35 to 40 minutes to cook. Let your meat rest 5 minutes before slicing.

While your pork is grilling, make the sauce. Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 45 seconds. Stir in marmalade and vinegar.

Heat until the sauce is warm.

Lastly, zest one orange with a microplane or zester. This is what makes this sauce so wonderful.

Serve tenderloin with sauce. This will make wonderful sandwiches the next day. Also if I have a lot left over, I will chop it and place in a freezer bag in the freezer. When we need a quick lunch or dinner, I take it out, reheat, and serve with BBQ sauce.

Brine

1/2 cup kosher salt

1/2 cup brown sugar

8 to 10 cups water

Brine for 6 to 10 hours

Orange Balsamic Sauce

2 teaspoons olive oil

3 cloves of chopped garlic

1 teaspoon of chopped rosemary

1 cup of orange marmalade

3 tablespoons of balsamic vinegar

Heat the oil over medium heat. Add garlic and rosemary. Heat until fragrant. Stir in marmalade and vinegar. Heat until warm. Serve along side with pork tenderloin.

Printable Recipe