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2 PEI pork tenderloins (1½ lb)
1 cup orange juice
½ cup white wine or chicken stock
¼ cup soy sauce
1 clove garlic, crushed
1 tbsp butter
2 tsp orange marmalade
2 tbsp honey

Trim tenderloin of any loose bits. Place in a plastic bag, set in a bowl. Blend together orange juice, wine, soy sauce and garlic. Pour into bag and close. Marinate in refrigerator for 8 to 24 hours. Remove pork from marinade. Put marinade in a pot and bring to a boil. Add last three ingredients and stir constantly until thickened. Roast tenderloins on barbecue over indirect heat for about 25 to 30 minutes to an internal temperature of 160ºF, basting often with glaze. Slice to serve. Note: tenderloin may be roasted in a shallow pan in a 375ºF oven for 30 to 35 minutes. Makes 6 servings.