Pork Tenderloin in Orange Glaze
1 1/2 pounds pork tenderloins (about 2 whole)
1 cup orange juice
1/2 cup white wine
1/4 cup soy sauce
1 clove garlic – peeled and crushed
1 tablespoon butter
2 tablespoons orange marmalade
2 tablespoons honey
Blend together orange juice, wine, soy sauce and garlic. Marinate tenderloin, covered in refrigerator, for 8-24 hours.
Remove pork from marinade, and add butter, marmalade and honey to marinade. Bring marinade mixture to boil, stirring constantly until slightly thickened, making basting glaze. Roast tenderloins in covered grill, over indirect heat, about 20 minutes, or until internal temperature reaches 155-160ÂºF, basting often with glaze.* Slice to serve.