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READY IN ABOUT 1½ hrs

Orange-Glazed, Pork Tenderloin with Italian Seasoning

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"Pork tenderloins turn out tasty and juicy when briefly brined, glazed with orange, and grilled over coals." — USA WEEKEND Pam Anderson

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Sugar and Sweeteners

Garlic: Fresh Vs. Powdered

Original recipe makes 6 (5-ounce) servings Change Servings

1/2 cup kosher salt
1/2 cup sugar
1 quart water
2 (1 pound) pork tenderloins

1/2 cup orange juice concentrate, thawed
3 large cloves garlic, minced
2 teaspoons Italian seasoning

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Directions

Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.

Kitchen-Friendly View

PREP 10 mins
COOK 28 mins
READY IN 1 hr 23 mins

Footnotes

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This is a very good recipe for cooking pork loin. It came out very tasty, and my wife and I both thoroughly enjoyed it. I seared the meat on a gas grill, according to the recipe. The only thing I did different was, instead of leaving the meat in the grill, I cooked it for 5 minutes in a microwave oven.

—KRISTON SCOTT

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Most Helpful Critical Review

May 07, 2009

I made this recipe as written. I separated some of the glaze to brush on the meat while it was cooking, and reserved some to use as a sauce. I'm disappointed with this recipe because the glazed meat alone did not have nearly enough flavor. But when the glaze was used as a sauce, the orange flavor was way too strong and sweet. I think the meat needs some kind of spice rub before glazing, and the glaze needs to be flavored with orange but not made completely from concentrated OJ.

—rhollin

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9 Ratings

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Mar 19, 2009

This was great! Very low fat and tasty! Quick and easy to prepare - I made the sauce the night before, then cooked it up after work on a week night. Recommended!

—WEBANGEL14

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Jan 30, 2009

This was really good. Grilled it twice. Hubby and guests loved it! Will make again.

—C Rae

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Jan 05, 2011

Tase was great. Hint: keep some extra glaze for serving and it is even better!

—jsmith05403

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Jan 01, 2013

Whole family liked it. I followed someone's suggestion to add a dry rub before applying the glaze. This added balance to the fruitiness. Not sure if the brining worked totally because when I removed the meat, a lot of the sugar and salt were undissolved on the bottom of the pan.

—alleycatca

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Nutrition

Calories
239 kcal
12%

Carbohydrates
26.8 g
9%

Cholesterol
65 mg
22%

Fat
3.7 g
6%

Fiber
0.5 g
2%

Protein
24.1 g
48%

Sodium
7648 mg
306%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange-Glazed, Pork Tenderloin with Italian Seasoning

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 239
Calories from Fat: 33

% Daily Value *
Total Fat 3.7g 6 %
Saturated Fat 1.2g 6 %
Cholesterol 65mg 22 %
Sodium 7648mg 306 %
** Potassium 555mg 16 %
Total Carbohydrates 26.8g 9 %
Dietary Fiber 0.5g 2 %
Protein 24.1g 48 %
Sugars 25.5g
** Vitamin A 3 %
** Vitamin C 56 %
** Calcium 4 %
** Iron 14 %
** Thiamin 90 %
** Niacin 84 %
** Vitamin B6 46 %
** Magnesium 13 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.