Orange Rosemary Grilled Pork Tenderloin

• 16 ounces pork tenderloin, cut into medallions
• 2 oranges, juice of
• 2 tablespoons olive oil
• 1 tablespoon rosemary, fresh and minced
• 1 tablespoon onion, minced
• 1 garlic clove, minced
• 1 teaspoon red pepper flakes

1. NOTE: Most of the time is for marinading time. Actual work time (putting it together and then cooking) is about 30 minutes.
2. Cut tenderloin into 1-1/2" thick medallions.
3. Mix remaining ingredients together and pour into a ziplock bag.
4. Put tenderloin in marinade and mix around well, being sure to coat meat thoroughly.
5. Put in fridge for at least 4 hours, but the flavours infuse better when left overnight.
6. When ready to cook. Heat your grill and remove medallions from marinade, discarding marinade, and grill on med/high until done. About 15 minutes.

pork tenderloin, oranges, olive oil, rosemary, onion, garlic, red pepper

Taken from www.food.com/recipe/orange-rosemary-grilled-pork-tenderloin-218824 (may not work)