Grilled Pork Tenderloin with Balsamic Orange Marmalade Sauce
- 2 whole pork tenderloins, about 1 1/4 pounds each
- One 8-ounce jar orange marmalade
- 1/4 cup balsamic vinegar
- Preheat an outdoor grill to 450F.
- Wash and dry the tenderloins well with paper towels. Rub them with fine sea salt and coarse black pepper and set aside.
- Heat the marmalade with the balsamic vinegar in a small saucepan until smooth. Use 1/3 cup of the sauce for basting the tenderloins. Cook the remaining sauce over low heat for 3 to 4 minutes. Keep the sauce warm and covered.
- Place the tenderloins on the grill. Baste them quickly with the sauce and cook them for 7 minutes over indirect heat with the grill top closed. Lower the heat to 375F, turn the tenderloins over and and baste them again. Close the grill and cook an additional 5 minutes. Turn off the grill and allow the meat to sit for another 5 minutes. Following this method will result in juicy, not overcooked meat.
- Transfer the tenderloins to a cutting board. Cover them loosely with aluminum foil and allow them to stand 5 minutes.
- Cut the pork on the diagonal into 1-inch thick slices; arrange them on a platter and serve passing the remaining sauce on the side.
- Variation; add a tablespoon of fresh chopped rosemary to the finished sauce.