Recipe from Festival Foods.
1/3 cup soy sauce
1/3 cup orange marmalade
1/3 cup honey
1 tbls rice wine vinegar
Pinch of crushed red pepper flakes
1 lb pork tenderloin
2 scallions, thinly sliced
In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the heat and let cool to room temperature. Marinate the tenderloin roast in about one-third of the sauce for up to 24 hours in the glaze. Refrigerate the remaining sauce until ready to grill. When ready to grill, remove the tenderloin from the marinade and pat dry. Grill 5 to 8 minutes on one side, depending on size of pork loin. Then flip it, basting with reserved glaze. Grill another 6-10 minutes. Start checking with a meat thermometer inserted into the thickest part of the meat, at about 6 minutes on the second side. Cook until internal temperature reaches 145°F. Remove from heat. Let the pork rest 10 minutes. Thinly slice, drizzle with the remaining sauce and sprinkle with scallions.
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