Ingredients:
1 (¾ to 1 pound) pork tenderloin
2 Tablespoons coconut aminos
3 Tablespoons 100% apple juice
3 Tablespoons honey
1 ½ Tablespoons rice wine vinegar
1 ½ Tablespoons olive oil
¾ Tablespoon fresh squeezed orange juice
½ teaspoon rosemary
1/3 Tablespoon minced shallot
1/3 teaspoon minced fresh ginger
Directions:
Place the tenderloin in a Ziploc bag.
Combine the coconut aminos, apple juice, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloin. Allow to marinate at room temperature for 2 hours or in the refrigerator 2 hours to overnight (If refrigerating, let pork rest at least 30 minutes before cooking).
Preheat the grill to medium-high heat.
Remove the pork from the marinade, shaking off any excess. Place the tenderloin on the grill and cook, turning frequently, for about 18 – 25 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a plate and allow the meat to rest loosely covered for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into ¼-inch thick slices, spoon the hot marinade over the pork.
Makes 4 servings
This recipe was inspired in whole or in part by The Food Network
Latest Discussion
- Re: 30 day detox program using this site for recipes, help?
by: simplydawn
November 12, 2015, 17:20 - Re: corn flakes on anti-candida?
by: Pattyalthealth
August 3, 2013, 11:52
Calendar
Search by Ingredient
Top Rated
- Thai Veggie Wraps (93%)
- Cashew Dreamcake (93%)
- Shrimp Cocktail (93%)
- Fall Fruit Salad (90%)
- Herbed Quinoa (90%)