Orange and ginger Nagano pork tenderloin with fennel and orange salad

Yield: 4 servings
Level of difficulty: easy
Preparation time: 10 minutes
Cooking time: 15-18 minutes
Marinating time: 4 hours

Ingredients (marinade)

• 75 ml (1/3 cup) orange juice
• 60 ml ((1/4 cup) olive oil
• 45 ml (3 Tbsp.) soy sauce
• 30 ml (2 Tbsp.) freshly chopped ginger
• 30 ml (2 Tbsp.) orange marmalade
• 30 ml (2 Tbsp.) honey
• 15 ml (1 Tbsp.) lemon juice
• 3 garlic cloves, chopped
• Salt and pepper to taste
• 450 g (1 lb.) Nagano pork tenderloins


In a bowl, mix all the marinade ingredients together. Add the pork tenderloins and marinate in the refrigerator for at least 4 hours.

Set barbecue to medium-high heat.

Remove pork tenderloins from the marinade (set marinade aside), place on the grill and brush with marinade.

Close the lid and cook for 15-18 min. or until the tenderloins are still slightly pink inside (turn once while cooking and brush with marinade).

Place the tenderloins on a cutting board and loosely cover with aluminum foil. Let sit for 5 min.

Cut the tenderloins crosswise into slices. Serve hot or cold, with fennel and orange salad.

Fennel and orange salad


• 1 fennel bulb, cut into thin strips
• 3 oranges, peeled and cut into sections
• 30 ml (2 Tbsp.) fennel leaves, chopped
• 30-45 ml (2-3 Tbsp.) black olives, sliced
• 60 ml (1/4 cup) olive oil
• 30 ml (2 Tbsp.) orange juice
• 15 ml (1 Tbsp.) honey
• 15 ml (1 Tbsp.) sherry vinegar
• 5 ml (1 tsp.) orange zest
• 1 garlic clove, minced
• Salt and pepper to taste


In a bowl, combine the strips of fennel, oranges, fennel leaves and olives.

In a small bowl, mix the olive oil, orange juice, honey, vinegar, zest, garlic, and salt and pepper.

Add the desired amount of dressing to the salad and serve.

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