A coworker asked me what the last thing I would cook on grill this summer would be. After giving it some thought, I whipped up this delicious marinade and said, if I have to say farewell to summer I am going out with some flavor and grilled meat. Bon Appetit!
- 1 whole orange
- 6 scallions (any onion out of your garden is fine)
- 3 Tbsp. of dijon mustard
- 2 Tbsp. fresh lemon juice
- 1/2 cup apple cider
- 1/2 cup white wine
- 1/4 cup olive oil
- 1Tbsp. minced garlic
- 1Tbsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Directions: In a your food processor whisk together the orange , lemon juice, olive oil, garlic, tarragon, thyme, scallions, dijon mustard, salt, and black pepper. Pour the marinade into a large re-sealable plastic container. Whisk in apple cider and wine. Add the pork tenderloins, seal the container and refrigerate for two hours. Remove the pork from the marinade; discard the marinade. Heat the grill then place the pork on the grill and cook, turning occasionally, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat registers 140°F (60°C)- 25 to 30 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly cut and serve. Bon Appetit
I do not have a grilled pork tenderloin photo, as my family devoured dinner before I could snap one (real life moment!).