1 cup freshly squeezed orange juice
1 1/2 tbsp rosemary citrus rub*
1 clove garlic, minced
1/2 tsp fresh cracked pepper
1 tbsp honey
1 tbsp olive oil
In a gallon size ziploc bag, combine all marinade ingredients. Seal and shake to combine. Place pork tenderloins in bag. Seal bag, turn to coat tenderloins and place in fridge. Let pork marinate at least 3 hours.
When ready to grill:
Heat gas grill to medium high heat. Remove pork from bag and gently shake to remove excess marinade. Reserve marinade. Grill pork 15 minutes (or until internal temp reads 140-145), turning once. While pork is cooking, pour reserved marinade into small saucepan over high heat. Bring to a boil and reduce heat to simmer. Cook until sauce is reduced and thickened, stirring occassionaly. Remove pork from grill and cover loosely with foil and let rest 5 minutes. Slice pork and drizzle with some of the sauce. Enjoy!
*I use La Madeline restaurant brand Rosemary Chicken Seasoning. You can use any rosemary citrus based seasoning blend.
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