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Entree
6 servings
10 minutes
15-20 minutes
Chef Tom Fraker
1 cup organic oranges juice, freshly squeezed
2 cups red wine
4 tablespoons ginger root, grated
4 cloves peeled garlic, minced
1 1/2 pounds pork tenderloin
Salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
In a resealable bag, combine the first 4 ingredients and mix well.
With a fork, pierce the pork several times all over. Place the pork in the bag and seal it. Shake it and place it in the refrigerator.
While the meat is marinating, prepare the grill. When coals are just about ready, heat a heavy skillet on the stove over high heat.
Season the pork with salt and pepper. Add the olive oil and butter to the pan and, when the butter is melted, sear the pork on all sides.
Remove pan from the heat and place the pork on the grill. Cook the pork, turning occasionally, until the internal temperature reaches 155ºF. Let the pork rest for about 5 minutes before slicing.
I like to use the pan drippings to make a sauce.
Used only 50% of wine, orange juice and fat marinade ingredients absorbed by meat.
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