Fire Up the Grill!
Grilling season is here! Try a smoky-sweet pork tenderloin with summery marmalade glaze during your next grill out.
As a chef, I love the seasons that Midwest living gives us – I call this time of year grilling season. Grilling flavors are so unique from different parts of the world be it Jamaican jerk seasoning, Middle Eastern tahini sauces, hoisin glaze from Chinese cuisine or chimichurri sauce of Argentina. Whether you like marinated meats, dry rubs, glazes or sauces – they can all be yours at this time of year.
For May – my debut “Cooking Through the Seasons” column for McHenry County Living – I’m sharing a recipe for grilled pork tenderloin with tangerine marmalade sauce.
“I like pork tenderloin for grilling because it’s lean and you can boost the flavor of the pork with a basic smoky rub and the tangerine marmalade.”
I can not think of marmalade without envisioning Paddington Bear, the beloved character from children’s literature. He loved marmalade and so do I. Don’t confuse jam and and marmalade, though. Both are both made with whole fruit, sugar and water, but only marmalade is made with the fruit peels, and is made exclusively with citrus fruits. Marmalade is low in sodium, provides vitamins C and A, contains zero fat and is a good source of dietary fiber. I suppose loving marmalade is something Paddington definitely got right!
I like pork tenderloin for grilling because it’s lean and you can boost the flavor of the pork with a basic smoky rub and the tangerine marmalade. The following includes recipes for the dry rub, marmalade and marmalad glaze, as well as grilling instructions. Enjoy!
Pork Dry Rub
- 2 (1-pound) pork tenderloins
- 1 tablespoon kosher salt
- 1 tablespoon minced garlic
- 1/2 teaspoon Hungarian paprika
- 1 teaspoon minced fresh rosemary
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup tangerine marmalade (recipe below)
- 1/2 cup orange juice
- 1/4 cup Grand Marnier orange liquor
- Heat the grill to medium heat 350 degrees F.
- Trim the pork of any silver skin and pat it dry with paper towels.
- Mix the salt, garlic, paprika, rosemary and pepper together in a bowl.
- Rub olive oil all over the pork tenderloin then sprinkle the rub over the tenderloin.
- Bring the pork tenderloin to room temperature for at least 30 minutes.
- Place the tenderloins on the grill, brush on marmalade (see recipe and directions below) and cover the grill and cook, turning every few minutes, adding marmalade while turning the pork until tenderloins are browned all over and the thermometer reads 150 degrees F in the thickest part (cooking to temperature takes about 20-30 minutes).
- Transfer the tenderloins to a cutting board and let rest for 5-10 minutes.
- While the pork rests, in a saucepan, heat marmalade glaze ingredients until liquified. Slice the pork tenderloin and pour glaze over the slices.
- Serve with your choice of sides.
- 3 pounds tangerines (seedless preferred)
- 2 small Meyer lemons
- 1 1/2 cups filtered water
- 4 1/2 cups organic cane sugar
- Chop the tangerines, peels and all. You can do this in a food processor if your tangerines have no seeds.
- Chop lemons, peels and all.
- Combine tangerines, lemons and water in a pot.
- Bring the pot to a boil and simmer for 5 minutes.
- Remove from heat and cover, and let sit 12 to 18 hours.
- Return to heat, add sugar and bring to rapid boil.
- In a separate pot, heat a boiling water bath.
- Keep stirring the marmalade mixture until it gets to a gelling point.
- Transfer gel mixture to sterilized jars and screw on lids.
- Carefully set jars in the boiling water bath for 15 minutes. Remove from heat.
- Carefully remove jars from the bath and cool at room temperature.
- Use the marmalade to top off everything to toast to grilled meat to your favorite ice cream!
- Refrigerate after opening.
If you make this recipe, be sure to share your photos with us via Facebook!
Chef Debi Stuckwisch, of Johnsburg, learned to cook from her mother and grandmother – using fresh ingredients from farm to table. Her company, Meals Like Mom, offers meal services and catering. Reach her at 847.778.9351, firstname.lastname@example.org and via Facebook.