Grilled Pork Tenderloin With Cointreau And Ginger

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#71383

serves/makes:

ready in:
2-5 hrs

ingredients

1 1/2 pound pork tenderloin
1/4 cup olive oil
1/4 cup Cointreau or other orange liqueur
3 tablespoons minced ginger
2 tablespoons soy sauce
1 teaspoon garlic, minced
2 tablespoons green onions, minced
1 tablespoon lime juice
1/2 teaspoon red pepper flakes
1/2 cup beef broth

directions

Place tenderloin in plastic self-sealing bag. Put next eight ingredients in food processor or blender, process until smooth. Add to plastic bag with pork. Rub to coat pork well. Chill for several hours.

Remove pork from bag, reserving marinade. Grill pork over medium hot coals to an internal temperature of 150 degrees F, about 20 minutes. Baste frequently with marinade.

Remove from grill. Cover, keep warm and let rest for 15 minutes. Reserve all juices.

Combine beef broth with 1/2 cup reserved marinade. Heat to a boil. Simmer for 5 minutes. Add pork juices. Simmer for a few minutes.

Slice tenderloin. Arrange on plates. Pour warm sauce over slices. Garnish with cilantro and orange slices, if desired.