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.
The Prince Edward Island International Shellfish Festival is one of my favourite annual events where I get to showcase world-renowned, locally grown mussels, oysters, and of course, lobsters. This is my twist on the classic lobster roll, spiced up with my favourite hot sauce and lined with a paper-thin sheet of seaweed.