Pork tenderloin is so quick to cook—no wonder it’s one of the most-requested recipe ingredients in the Test Kitchen. Serve this fragrant, well-seasoned meat with couscous and a salad for an easy, complete meal.
HANDS-ON TIME
25 minutes
TOTAL TIME
2¾ hours
MAKES
6 servings
INGREDIENTS
ORANGE AND SPICE MARINADE:
½ cup orange juice
¼ cup tomato paste
2 tbsp grainy mustard
3 cloves garlic, minced
4 tsp chili powder
1½ tsp granulated sugar
1 tsp each ground cumin and coriander
½ tsp Worcestershire sauce
¼ tsp salt
BARBECUED PORK TENDERLOIN:
2 pork tenderloins (each 340 g)
1 tbsp cold water
2 tsp cornstarch
1 green onion, finely chopped
2 tbsp finely chopped fresh cilantro
DIRECTIONS
ORANGE AND SPICE MARINADE: In large bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt.
BARBECUED PORK TENDERLOIN: Add pork to marinade, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside. Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.
While pork is grilling, add ¾ cup water to reserved marinade; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Whisk cold water with cornstarch; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.
Transfer pork to cutting board; cover loosely with foil and let rest for 10 minutes before slicing across the grain. Sprinkle with green onion and cilantro. Serve with sauce.
NUTRITIONAL INFORMATION, PER SERVING: about 186 cal, 29 g pro, 4 g total fat (1 g
sat. fat), 8 g carb, 1 g fibre, 61 mg chol, 244 mg sodium. % RDI: 3% calcium, 17%
iron, 9% vit A, 22% vit C, 7% folate.
VARIATIONS
PEANUT CURRY BARBECUED PORK TENDERLOIN
Omit Orange and Spice Marinade. Make Peanut Curry Marinade:
In large bowl, whisk together ⅔ cup coconut milk; 3 tbsp chunky natural peanut butter; 2 tbsp fish sauce; 1 tbsp lime juice; 2 tsp Thai green or red curry paste (or mild Indian curry paste); 2 tsp grated fresh ginger;
2 cloves garlic, minced; ½ tsp packed brown sugar; and pinch turmeric.
Proceed with recipe as directed. Replace cilantro with 2 tbsp chopped roasted peanuts.
FIVE-SPICE BARBECUED PORK TENDERLOIN
Omit Orange and Spice Marinade. Make Five-Spice Marinade: In large bowl, whisk ⅓ cup finely chopped onion; ¼ cup sodium-reduced beef broth; 2 tbsp each oyster sauce and sodium-reduced soy sauce; 1 tbsp unseasoned rice vinegar; 1 tbsp sesame oil; 4 cloves garlic, minced; 2 tsp finely grated fresh ginger; and 1 tsp five-spice powder. Proceed with recipe as directed. Replace cilantro with 2 tsp sesame seeds, toasted.
