Grilled Pork Tenderloin with Fresh Fruit Salsa
This delicious recipe for grilled pork tenderloin is courtesy of chef Emeril Lagasse.
- Servings: 4
Source: The Martha Stewart Show, May Spring 2008
- 1/2 cup olive oil
- 1/4 cup very finely chopped garlic
- Juice of 1 orange
- 1 tablespoon very finely chopped fresh marjoram
- 1 teaspoon orange zest
- 2 pork tenderloins (3/4 to 1 pound each), trimmed
- 1 teaspoon coarse salt
- 1/2 teaspoon ground white pepper
- Fresh Fruit Salsa, for serving
Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
Slice cooled pork crosswise into thin slices. Serve with fruit salsa.