In theory, pork tenderloin is the perfect cut for slapping on your grill. It’s fancy enough to be served at an elegant dinner party, but casual enough for weeknight supper. You can treat it like a big juicy piece of beef, but it is tender enough to stand in for chicken or fish. It is an economical, healthy, and available at almost any grocery store. The only downfall is that it is just a little too small to be treated like a roast and a little too big to be treated like a steak. One thing for sure, this sriracha orange marmalade pork tenderloin is gonna knock your socks off!
I was browsing 20 Expert Recipes that Will Make You a Grilling Superstar! on my friend David’s website. I was inspired by all of those wonderful recipes and came up with a perfect spicy/sweet sauce that is fantastic on grilled pork tenderloins. With my husband’s (aka: grill master) help, I came up with this wonderful pork tenderloin recipe. This sriracha orange marmalade pork tenderloin has a spicy sriracha orange marmalade sauce that has just the right amount of spice, tang and sweetness.
Here’s how we made the sriracha orange marmalade pork tenderloin:
Remove the pork tenderloins from the package, rinse and pat dry. Place the tenderloins on a platter; season with salt and pepper, to taste. Set aside and allow to come up to room temperature, while preparing the sauce.
Add all the ingredients to a small saucepan and heat over low heat until the sugar is dissolved and the ingredients are well combined.
Turn off the heat and prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second). Place both tenderloins on the grill over direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides.
Baste the tenderloin with reserved marinade while you grill it.
Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done.
Remove from grill when the internal temperature of the tenderloin is between 140 to 145 degrees F, depending on the size of your tenderloin(s) often tenderloins are sold two in a pack about ¾ to one pound each. Tent with foil and let rest for a few minutes, while finishing up the side dishes.
I made some wonderful garlic goat cheese zucchini noodles to go along with it.
Sriracha Orange Marmalade Pork Tenderloin is perfect for a nice meal with friends for Labor Day weekend coming soon, an easy weeknight meal or it could be used when tailgating this fall (Preseason football has started already!!). This sriracha orange marmalade is spicy, tangy and sweet. It would be perfect on other grilled meats such as chicken, pork chops, ribs or even meat balls. If you’re a chicken wing lover, imagine how this would be on them on a football Sunday!
Speaking of tailgating season, you better get your grill in shape! Visit my friend David’s website to get any parts you need to get your grill in tip-top-shape for tailgating season or to find other tasty tenderloin recipes at: QualityGrillParts.com
Get Grilling!
Sriracha Orange Marmalade Pork Tenderloin
Ingredients
- 2 pound pork tenderloins (2) 1 pound tenderloins
- Kosher salt and freshly cracked black pepper to taste
- 1 teaspoon sriracha
- ⅔ cup orange marmalade
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- ¼ teaspoon low-sodium soy sauce
Instructions
- Remove the pork tenderloins from the package, rinse and pat dry. Place the tenderloins on a platter; season with salt and pepper, to taste. Set aside and allow to come up to room temperature, while preparing the sauce.
- Add all the ingredients to a small saucepan and heat over low heat until the sugar is dissolved and the ingredients are well combined.
- Turn off the heat and prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second). Place both tenderloins on the grill over direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides.
- Baste the tenderloin with reserved marinade while you grill it.
- Once all sides are nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done.
- Remove from grill when the internal temperature of the tenderloin is between 140-145 degrees F, depending on the size of your tenderloin(s) often tenderloins are sold 2 in a pack about ¾ to 1 pound each. Tent with foil and let rest for a few minutes, while finishing up the side dishes.
Cheryl "Cheffie Cooks" Wiser says
Ok YUM!
Jenny says
This sounds great! That sauce is the kind I like–sweet and tangy.
The Mountain Kitchen says
Thanks, Jenny! I’m anxious to try it on other meats, especially chicken ?
Duncan says
Very nice! We love grilling pork tenderloins, and your pictures and recipe look fantastic. We’ll give it a try when we get a chance.
Great work!
The Mountain Kitchen says
Hi Duncan! Thanks so much for your comment. I believe this is my favorite way of doing pork tenderloins from now on. I have two more in the freezer just waiting for me, but I think next time I may try this sauce on chicken or even meatballs… I hope you’ll get a chance to try this one out. It’s a winner (unlike the Nats right now…).
Debbie
Mark says
Can’t wait to give this one a try!
The Mountain Kitchen says
You’ll love this, Mark! 🙂
Dana@ IveGotCake says
Sign me up for anything that involves Sriracha!
The Mountain Kitchen says
I know right! Love it. Gone through almost our first bottle. Love it!
Julie is Hostess At Heart says
Oh my I just love the thought of orange with sriracha. Pinning!
The Mountain Kitchen says
Thanks, Julie! It’s all about spicy, sweet and tang with me these days. 🙂