Orange And Ginger Grilled Pork Tenderloin

• MARINADE
• 1 cup orange juice
• 1/4 cup cider vinegar
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons grated orange zest
• 3 pork tenderloin (about 3 pounds total)
• ORANGE-GINGER SAUCE
• 1 cup orange marmalade
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons light soy sauce
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• salt & freshly ground black pepper

1. To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
2. Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
3. To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
4. Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
5. Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

marinade, orange juice, cider vinegar, ginger, orange zest, pork tenderloin, orangeginger sauce, orange marmalade, ginger, soy sauce, cider vinegar, mustard, salt

Taken from www.food.com/recipe/orange-and-ginger-grilled-pork-tenderloin-210696 (may not work)