Grilled Sangria Pork Tenderloin
Pork is a natural choice for fruit-based marinades and sauces.
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.