Recipe of the Month.
Barbequed Orange-Glazed Pork Tenderloin with Italian Seasoning.
"Enjoy the taste of Tuscany with these pork tenderloins. They turn out tasty and juicy
when briefly brined, glazed with orange, and grilled over hot coals."
1/2 cup kosher salt
1/2 cup sugar
1 quart water
2 (1 pound) pork tenderloins
1/2 cup orange juice concentrate (or orange marmalade)
3 large cloves garlic, minced
2 teaspoons Italian seasoning (make a big batch up as follows)
Method:
1) Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes,
rinse, and then pat dry.
2) Meanwhile, in a small pan, reduce orange concentrate by half over low heat, stir in garlic
and Italian seasoning, blend well and brush pork with glaze and set aside.
3) Heat up your grill and place tenderloins on hot grill rack and close lid; grill until
well-seared, about 7 minutes. Turn meat, brush the other side with glaze and close the lid; grill until well-seared on second side, about 6 minutes
longer.
4) Turn the grill off, brush pork with one last coating of glaze and let tenderloins sit in
covered barbeque about 5 minutes longer.
Here is how to make your very own Italian Seasoning - this replaces the store bought jars,
and tastes so much better. Mix 3 tbsp dried basil, 3 tbsp dried oregano, 3 tbsp dried parsley, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp
dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Blend well and crush spices in a spice grinder.
Store in an airtight jar for up to 6 months.
