Citrus-Chile Marinated Pork Tenderloin by José Catriman for Food & Wine
This delicious marinade can be used for pork, as in this recipe, but it is equally good with beef or chicken. There’s no oil in the marinade, so it’s a little lower fat than many marinades, which is nice. Lots of flavors intermingle in this recipe, but they are almost all items you probably have in your pantry, so it’s super simple. And delicious!
Louisa and her long-time friend, and avid boater, Kathy, will be making this recipe live on Facebook on July 21 at 5pm. They’ll also talk about some of her tips and tricks for packing food for overnight adventures by land and sea.
¾ C Fresh Orange Juice (you can use store-bought, but fresh is best!)
2 Tbsp Tomato Paste
2 Tbsp Dijon Mustard
3 cloves Garlic, minced
1 Fresno Chile (jalapeno or serrano are fine), halved, seeded and minced
2 Tbsp Dark Brown Sugar
1 Tbsp Smoked Paprika
1 Tbsp Worcestershire Sauce
3# Pork tenderloins (probably 2-3 loins)
In a large bowl, whisk together the marinade ingredients. Add the pork and turn to fully cover. Cover the bowl and refrigerate overnight.
Bring to room temperature before cooking.
Remove the pork from the marinade, and season with salt & pepper. (Reserve marinade.)
Brush tenderloins with oil and grill on medium-high, turning to char on all sides. Internal temp should be 135F.
Transfer to a work surface. Cover and let rest for 10 minutes.
While pork is resting, place reserved marinade in a sauce pan and bring to a boil.
Turn heat to simmer until sauce is reduced slightly. About 5-10 minutes.
DO NOT USE MARINADE WITHOUT COOKING IT! (It has had raw pork in it. Yuck!)
Slice pork and serve with sauce.
