Pork tenderloin is a very tender and versatile meat that easily absorbs whatever flavour you’re in the mood for, like orange mustard marinade. It’s perfect for your grill!
Yield: serves 4
2 pork tenderloins
1/2 cup frozen orange juice concentrate
1/2 cup grainy mustard
1 or 2 sprinkles sea salt and freshly ground pepper
Whisk the orange juice concentrate and mustard together. Season the pork tenderloins, pour the marinade over them and marinate for a few hours, or even overnight.
Preheat your barbecue to its highest setting.
Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155 °F (68 °C). Let rest for 5 or 10 minutes before slicing.
You can add some personalized flavour to the marinade with the spice of your choice. Ground cumin, coriander, ginger, chili powder and curry powder are all excellent choices. Instead of grilling feel free to roast this pork loin in a 400 °F (200 °C) oven for 20 minutes.
A perfectly roasted chicken is the essence of home cooking, especially when the chicken and its fixings are raised responsibly on a nearby farm. In the fall my family really enjoys this aromatic dish. As the chicken roasts, the apples “melt” and form a tasty rustic pan stew that is perfect tossed with the roast chicken. This is a very easy way to cook and serve a chicken.