This recipe combines the tangy flavors of citrus with the warmth of ginger to create a delightful pork tenderloin dish.
Mix the orange juice, grated ginger, orange zest, soy sauce, and honey in a bowl.
Ensure the ginger is finely grated to distribute its flavor evenly.
Place the pork tenderloins in a shallow dish and pour the marinade over them. Cover and refrigerate for 4 hours.
Turn the pork occasionally to ensure even marination.
Heat the grill to medium-high. Remove the pork from the marinade and season with salt and pepper.
Oil the grill grates to prevent sticking.
Grill the pork, turning occasionally, until the internal temperature reaches 150°F, about 15-20 minutes.
Use a meat thermometer for accurate cooking.
In a saucepan, combine the orange marmalade, grated ginger, soy sauce, and Dijon mustard. Heat until smooth.
Stir constantly to prevent sticking.
Brush the pork with the glaze during the last 5 minutes of grilling.
Apply multiple layers of glaze for a richer flavor.
Let the pork rest under foil for 5 minutes before slicing.
Resting allows the juices to redistribute, keeping the meat moist.
Slice the pork and serve with the remaining glaze.
Garnish with fresh herbs for a vibrant presentation.
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