Yields: 6 Servings

Two Citrus Havana Pork Tenderloin with Caribbean Sesame Gremolata

Ingredients

  • 1/2 cup light brown sugar
  • 1 teaspoon light soy sauce
  • 1 whole zest of 1 orange orange zest
  • 1 whole juice of one orange orange juice
  • 1 whole zest of 1 lemon lemon zest
  • 1 whole juice of 1 lemon fresh lemon juice
  • 2 tsps. sesame oil, divided usage
  • 1 teaspoon divided usage TRAPPEYS Red Devil Hot Pepper Sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh ginger, minced or grated fresh
  • 2 tsps. divided usage ACCENT Flavor Enhancer
  • salt and ground black pepper to taste
  • 2 whole 1 1/2 - 2 pounds total pork tenderloin
  • 1/3 cup POLANER Sweet Orange Marmalade
  • 2 tbls. Parsely, fresh, finely chopped
  • 2 tbls. sesame seeds, lightly toasted

Directions

Combine brown sugar, soy sauce, orange and lemon juices (reserve zests for later use), 1 teaspoon of the sesame oil, 1/2 teaspoon Red Devil Hot Pepper Sauce, garlic, ginger and 1 teaspoon Ac'cent Flavor Enhancer, blending well. Add salt and pepper, if desired. Reserve.



Rinse tenderloins with cool water; pat dry. Place into a large zip-top plastic bag and pour in reserved mixture, coating pork well. Place in refrigerator and let marinate for at least an hour, turning occasionally.



Preheat outdoor grill to medium. Remove pork from marinade, discarding marinade. Place pork on preheated grill and let cook for a total of about 25 to 30 minutes, or until internal temperature of pork reaches 155°F, turning to brown all sides.



Combine marmalade with remaining teaspoon Ac'cent Flavor Enhancer, sesame oil and remaining 1/2 teaspoon Red Devil Hot Pepper Sauce in a small saucepan, warming slightly. Brush over pork during last 5 minutes of cooking, coating all sides to glaze well.



Remove pork to a cutting board; tent with foil and let rest for about 5 minutes before cutting into approximately 1/2 inch slices. While pork is resting, toss together the reserved orange and lemon zests, parsley and sesame seeds. Place pork slices on a serving platter and sprinkle with zest mixture. Serve immediately.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.