Pork a la Steve Recipe - Allrecipes.com
Pork a la Steve Recipe
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Pork a la Steve

Recipe by  

"An amazing medley of flavor that will sure to please any guests, even Martha herself!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    2 hrs 30 mins


  1. Coat the tenderloin in the orange marmalade. Place it in a shallow glass dish. Pour the soy sauce into the dish, and add the garlic and fresh cilantro. Season with salt and pepper. Cover the dish and refrigerate for at least 2 hours, turning the meat over occasionally so that it marinates evenly.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Place the meat over direct heat, and grill for about 12 to 15 minutes on each side. Discard marinade. The meat is done when the internal temperature is at 145 degrees F (63 degrees C). Remove from grill, and let stand for 5 minutes before slicing and serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Jan 25, 2004

The tanginess of the orange marmalade and the soy sauce was reminisced of the Orient. What a delightful combination with the cilantro and the not too overpowering garlic flavour. I found I had to cook the tenderloin on a low to moderate grill because the sugar in the marmalade caramelized too quickly. We accompanied this recipe with fried sesame noodles. The Tenderloin was very delicious!

Oct 02, 2006

The flavor was great, but I did things differently. I spooned on the marmalade. Needed no where near 12 oz. Then I sprinkled with garlic powder, soy sauce and ground ginger and then the chopped cilantro. Is 1 1/2 cups soy sauce correct? I used about 1/4 cup. I marinated for 3 hrs turning occasionally and then put on the grill. It took alittle longer than 15 mins per side. But was yummy!


13 Ratings

Jan 25, 2004

This was a pretty good recipe. I used 2 small 10 oz pork tenderloins instead of thr larger roast(grilled them for about 4 minutes on each side for medium temp). I also only made half of the marinade in the recipe, and used a large plastic ziploc bag instead of the shallow pan. The meat came out much more flavorful that way. The original amount of the marinade seemed excessive, even for 2 lbs of meat. The last thing i did was make a glaze with 2 Tblspns of Orange Marmalade, 1 tspn of soy sauce,a handufl of chopped cilantro, and half a clove of garlic finely minced. I warmed the glaze in the microwave for thirty seconds and poured it over the meat while serving. It came out great, will definitely have again.

Aug 26, 2005

We served this recipe at a dinner party for 15 guests. The feeling was mutual. This recipe is a winner! Following the first reviewer's lead, we reduced the amount of marmalade, but it was still to much. I will change the instructions to mix the marmalade, soy sauce, and garlic thoroughly prior to placing the meat in it. The zip loc bag idea of one reviewer is a good approach. We also added the glaze option, but omitted the garlic from this glace. This mixture also became a good 'sauce' to keep the meat moist. With these adds, it is great! My family is already asking for it again!

Jan 25, 2004

My husband absolutely loved this recipe. Very easy and very good. My kids enjoyed it too.

Jul 06, 2007

This was really good...I served for hubby's friend who came for dinner. Did use the grill pan and had to reduce the heat level because the natural sugars started to burn a little bit. I cut the pork into medallions to stretch it out a bit. I also decided to add just a little bit of grated fresh ginger to the marinade....thought it would work well, and it did. I halved the marinade and reduced the second half on the stove to make a thick sauce...to pour on top of white rice and the finished pork. Really good stuff...thanks for the post.

Sep 08, 2006

Thanks Katie this is a winner! As others have suggested, we also kept the BBQ on a low heat to prevent the marmelade scorching. We have made this a few times already using both tenderloin and pork chops.

Jun 25, 2006

We used this recipe for pork chops vs. pork tenderloins - it had a great flavor on the grill.


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