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Ingredients
- 2 tablespoons dried oregano leaves
- 1/4 teaspoon salt
- 2 tablespoons dried sage leaves
- 6 garlic cloves, minced
- 1/4 cup fresh orange juice
- 2 (1-pound) pork tenderloins, trimmed
- 1/4 cup honey
- 1/4 teaspoon salt
- 1 tablespoon coarsely ground black pepper
- 2 tablespoons grated lemon rind
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
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Recipe Info
Category : Pork & Veal
Rating : 0
Contributor : marc
Print Recipe
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Directions
Combine first 9 ingredients and pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
Remove pork from marinade and discard marinade. Sprinkle pork with salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160 degrees (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing. (Or bake at 425 degrees for 25 to 30 minutes or until a thermometer registers 160 degrees.) Makes 8 servings.
Nutritional info per serving: 214 calories, 5g fat.
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