Categories: Pork- Main Dish

Ingredients

• 3/4 cup orange juice
• 1/4 cup olive oil
• 1 Tbsp. sesame oil, optional
• 2 Tbsp. reduced sodium soy sauce
• 1/4 cup favorite sweet-style mustard
• 1 1/4 lb. pork tenderloin, trimmed
• 1 Tbsp. olive oil
• 1 small clove garlic, minced
• 1 small shallot, minced
• 1/2 cup orange juice
• 1/4 cup half-and-half
• 1/4 cup sweet-style mustard
• Salt and pepper to taste

Directions

1. In a plastic sealable bag, combine all the marinade ingredients. Remove and reserve half of the marinade. Add the pork tenderloin and marinate 3 hours or longer in the refrigerator.
2. Heat grill to medium-high. Remove the pork and discard the marinade in the bag. Place the pork on the grill, and grill about 5 minutes on all sides. Baste with the reserved marinade. and grill about 5 minutes on all sides. Baste with the reserved marinade, and grill until the center of the pork reaches 140 to 145 degrees. Remove from the grill, place on a plate, and tent with foil. Allow to rest while making the sauce.
3. In a plastic sealable bag, combine all the marinade ingredients. Remove and reserve half of the marinade. Add the pork tenderloin and marinate 3 hours or longer in the refrigerator.
4. In a small skillet, heat the olive oil. Add the garlic and saute 1 minutes. Add the shallot and saute until tender. Deglaze the pan with the orange juice and reduce heat. Stir in the half-and-half and mustard.
5. Continue to cook until heated through. If the sauce is too thick, thin with more orange juice. Season the sauce with salt and pepper.
6. Heat grill to medium-high. Remove the pork and discard the marinade in the bag. Place the pork on the grill, and grill about 5 minutes on all sides. Baste with the reserved marinade. and grill about 5 minutes on all sides. Baste with the reserved marinade, and grill until the center of the pork reaches 140 to 145 degrees. Remove from the grill, place on a plate, and tent with foil. Allow to rest while making the sauce.
7. Slice the pork tenderloin on the diagonal, drizzling with a little sauce. Serve extra sauce on the side.
8. In a small skillet, heat the olive oil. Add the garlic and saute 1 minutes. Add the shallot and saute until tender. Deglaze the pan with the orange juice and reduce heat. Stir in the half-and-half and mustard.
9. Continue to cook until heated through. If the sauce is too thick, thin with more orange juice. Season the sauce with salt and pepper.
10. Slice the pork tenderloin on the diagonal, drizzling with a little sauce. Serve extra sauce on the side.

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