Orange and ginger Nagano pork tenderloins with fennel and orange salad

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.) pork tenderloins

Directions
In a bowl, mix all the marinade ingredients together. Add the pork tenderloins and marinate in the refrigerator for at least 4 hours. I left it for 3 days...

Set BGE to ~450F direct.

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

Close the lid and cook for ~12 minutes until the tenderloins reach an IT of 140F (still slightly pink inside). Turn 3 times while cooking and brush with the 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
Ingredients
• 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

Direction
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.



Dirty fork pic