Grilled Pork Tenderloin with Balsamic Orange Marmalade Sauce

Serves 8


  • 2 whole pork tenderloins, about 1 1/4 pounds each
  • One 8-ounce jar orange marmalade
  • 1/4 cup balsamic vinegar


  1. Preheat an outdoor grill to 450F.
  3. Wash and dry the tenderloins well with paper towels. Rub them with fine sea salt and coarse black pepper and set aside.
  5. 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.
  7. 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.
  9. Transfer the tenderloins to a cutting board. Cover them loosely with aluminum foil and allow them to stand 5 minutes.
  11. 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.
  13. Variation; add a tablespoon of fresh chopped rosemary to the finished sauce.
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anna bucciarelli

Mary Ann … I LOVE this book … I have every one of your past books and all I can tell you is that you cook the way my mama always did and how she taught me … You’re a chip off the old block I grew up on in the Bronx and I think of you as family. Thank you, thank you, for bringing me back to my youth, refreshing my own repertoire (sp?) of recipes and reminding me how good it is to b Italian!

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