Pork is a natural choice
for fruit-based marinades and sauces.
Grilled Sangria
Pork Tenderloin
2 1/2 pounds pork tenderloin
1/2 cup white wine
1/2 cup orange juice
2 tablespoons blackberry brandy
2 cloves large garlic, crushed
2 oranges, peeled and sectioned*
1 (8-ounce) can pineapple chunks, drained
1 teaspoon salt
1/2 teaspoon ground black pepper
- Rinse and trim pork. Place
in a shallow glass dish just large enough to hold them.
- In a bowl whisk together
wine, orange juice, brandy and garlic; pour over pork. Cover
and refrigerate 2 to 4 hours, turning mid-way through.
- Preheat grill.
- Remove pork from marinade
and set aside. In a saucepan heat marinade over medium-high heat
and reduce by half. Add orange sections and pineapple; hold warm.
- Lightly oil grill rack.
Season pork with salt and pepper. Grill until thoroughly cooked
(160°F) and evenly browned on all sides, about 15 minutes.
Allow pork to stand 5 minutes before slicing. Serve with warm
sauce.
Makes 6 servings.
*To Section an Orange:
With a sharp chef's knife, slice off the top and bottom so the
orange will stand on end. Proceed to slice the peel off from
top to bottom, making sure to slice away all the white pith and
the outer membrane of the orange sections. When you are through,
each orange section should come out easily, though you may need
a paring knife to separate it from the dividing membranes. Do
this last part over a bowl to catch any juices you may need.
