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Orange-Rosemary Grilled Pork Tenderloin

I saw a version of this recipe on Sweeter Side of Mommyhood’s Instagram page, and immediately knew I had to modify it slightly to make it free of the top eight food allergens. I’m publishing this recipe in the summertime, but the festive flavors would make it a beautiful dish to serve during the holidays as well. Enjoy!

Orange-Rosemary Grilled Pork Tenderloin

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Servings: 4

Equipment

  • Grill
  • Small mixing bowl

Ingredients

  • 1.5-2 pound pork tenderloin
  • 1 cup orange juice
  • ½ cup coconut aminos
  • 5 cloves of garlic, crushed
  • 1 tbsp minced fresh rosemary
  • 1 tbsp minced fresh ginger
  • 3 tbsp olive oil
  • salt and pepper to taste

Optional garnish:

  • fresh-sliced oranges

Instructions

  • Place the pork tenderloin into a one-gallon freezer bag or other container
  • Whisk together remaining ingredients in a small bowl.
  • Pour the marinade over the pork and allow to marinate for at least two hours.
  • Preheat your grill to medium-high.
  • Remove the pork from the marinade and place it on the grill.
  • Close the grill and cook 20-25 minutes, turning every couple of minutes to ensure even cooking.
  • Transfer to a cutting board to rest for 5 minutes.
  • Slice, garnish with fresh sliced oranges if desired, and serve.

Make it a freezer meal:

  • Follow steps one through three, but instead of marinating for two hours, seal your freezer bag, label it and freeze for up to three months.
  • When you want to serve the pork, defrost it completely, then follow steps four through eight.
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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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