Grilled Tangelo Teriyaki Pork Tenderloin

Grilled Tangelo Teriyaki  Pork Tenderloin
Another storm (PAX) is coming to the sunny South  and people are flocking to the grocers for bread and milk.  I joined the flock. Forget the bread and milk. I  made a bee line for the meat department. Pork Shoulder, Pork Tenderloin and Chickens for the fryer. I needed  the brightness of Tangelos to perk up my pork tenderloin. Tangelos are the result of  the intentional (late 1800’s in the US or 3,500 years ago in Asia) and/ or unintentional (thank the birds and the bees, literally) crossing of a Tangerine and a Grapefruit or Pummelo. Tangelos are tasty.  They smell divine. Like tangerines! Their juice is sweet and tart, like a pink Christmas grapefruit with sugar on top.

Tangelo juice makes an already tasty Teriyakii marinade zippy. This pork is excellent warm, with a citrus scallion rice, (page 126 of The Southern Tailgating Cookbook). If the power fails, I will eat the leftovers in a salad with canned Mandarin  oranges, almonds, arugula and a Dijon vinaigrette. Bring it on Pax, this pork dish has my back!

Here is the recipe Sally made.
Grilled Tangelo Teriyaki  Pork Tenderloin

2 Pork Tenderloins, trimmed

1 cup Tangelo juice (we used Minneola Tangelos)

1/2 cup chopped scallions (white and green parts)

1/3 cup soy sauce

1/3 cup toasted sesame oil

1/3 cup maple syrup (light amber)
1/4 cup rice wine vinegar

1 Tablespoon grated fresh ginger

1 Tablespoon grated lime zest

1 Tablespoon grated Tangelo zest

1 Tablespoon chopped garlic

1/4 teaspoon red pepper flakes

1. In a medium bowl add the Tangelo juice, scallions, soy sauce, sesame oil, vinegar, and maple syrup. Stir to blend. Add the ginger, lime zest, Tangelo zest, garlic and red pepper flakes. Stir to blend.

2. Put the trimmed tenderloins into a large seal-able plastic bag. Pour the marinade over the tenderloins. Seal the bag. Refrigerate the tenderloins for at least 2 hours or as long as overnight.

3. When ready to grill the tenderloins, remove them from the marinade. Let excess marinade drip off.  Season the tenderloins with salt and pepper (if desired). Grill. Serve tenderloins warm or at room temperature.

Recipe © Sally James Mathis

Here is more on the picture Taylor took.

Grilled Tangelo Teriyaki  Pork Tenderloin 1 or 2

For the tenderloin shots, there were two approaches I took. Above you can see the results of each. On the left is a whole tenderloin with the “right off the grill look”. On the right is the sliced “ready to serve look.” Which do you like better?

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  1. says

    Pork tenderloin is a favorite of mine at the moment, usually with mojo sauce – which has an orangey tang, maybe not unlike this. This recipe with the tangelos sounds beautiful, I have to say.

    Of the two images I think the whole tenderloin image looks nicest, the grill marks make it. But maybe a closer image of the slices, with more of the grain of the meat showing might have been worth a try.

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