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.
- • 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
