GLAZED PORK TENDERLOIN W/ ORANGE BALSAMIC SAUCE

Glazed Pork Tenderloin w/ orange balsamic sauce image

This is a wonderful recipe that I picked up along the way and do not remember where it came from. It may have come from my cousin Karen when she was taking culinary classes. But this is a sure hit for those who have a grill and want to take the time with it!

Provided by Linda Kauppinen

Time 1h25m

Number Of Ingredients 20

Ingredients

BRINE FOR TENDERLOIN
1/2 c kosher salt
1/2 c sugar
1 qt cool water
ROSEMARY-ORANGE GLAZE
1/4 c frozen orange juice concentrate, thawed
1 tsp brown sugar
4 tsp fresh rosemary, minced
TENDERLOIN
2 - 1 lb (about 2 pounds total), brined
1 recipe of orange-rosemary glaze
pepper
instant read thermometer
gas grill
ORANGE BALSAMIC SAUCE
1 tsp olive oil
2 clove garlic, minced
1/2 tsp fresh rosemary, minced
1/3 c orange marmalade
4 tsp balsamic vinegar

Steps:

1. BRINE THE TENDERLOINS: For 2 tenderloins, in a medium bowl mix kosher salt, sugar with cool water until dissolved. Trim the tenderloins of excess fat and silver skin. Submerge them in the brine and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly and pat dry.
2. ROSEMARY-ORANGE GLAZE: In a small saucepan, bring the orange juice concentrate, brown sugar and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside and cool slightly.
3. TENDERLOINS: Heat a gas grill turning all burners on high until grill is fully heated, 10-15 minutes. Rub the brined tenderloins all over with the glaze and then season with pepper.
4. Put the tenderloins on the hot grill grate. Close the lid and grill for 7 minutes. Turn the tenderloins over, close the lid and grill another 6 minutes. Turn off the heat (keeping lid closed) and continue to grill for another 5 minutes. At this point an instant read thermometer inserted into the middle of the thickest end of the tenderloin should read 145-150 degrees (If not, close the lid and let the tenderloin continue to roast in the residual grill heat). Remove tenderloins from the grill and let rest for 5 minutes before carving. When carving cut across the grain into 1/2 inch slices (Save any juices that run from the tenderloins) and serve immediately with the Orange Balsamic Sauce.
5. ORANGE BALSAMIC SAUCE: Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloin.