Mother'S Day Grilling: Orange, Sage, And Garlic Rubbed Pork Tenderloin Recipe – a delicious recipe with garlic, orange, sage, orange marmalade, extra-virgin olive oil, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Light 1 chimney full of charcoal. While the charcoal is lighting, mix all ingredients for the rub in a small bowl. Rub the trimmed tenderloin with the mixture. When the charcoal is all lit and covered in gray ash, pour out and spread the coals over half of the charcoal grate. Cover and let the grill heat up for 5 minutes.
2
Cook the tenderloin uncovered, directly over the coals until browned on all four sides, about 2 1/2 minutes per side. Move the pork to the cool side of the grill, cover, and continue to cook until an instant-read thermometer registers 145 degrees in the thickest part of the tenderloin, about 5-10 minutes longer.
3
Transfer the tenderloin to a cutting board, tent with foil, and let rest for 10 minutes. Slice crosswise into 1-inch-thick pieces and serve.
187
kcal
Calories
7
g
Fat
21
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 medium garlic cloves, minced, 1 tablespoon grated zest from 1 orange, 1 tablespoon chopped fresh sage leaves, 1 tablespoon orange marmalade, and more.
Yes, Mother'S Day Grilling: Orange, Sage, And Garlic Rubbed Pork Tenderloin Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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