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!
2 Pork Tenderloins, trimmed
1 cup Tangelo juice (we used Minneola Tangelos)
1/3 cup soy sauce
1/3 cup toasted sesame oil
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.
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.
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?
Simon @ BBQGrillMaestro 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.