Name: Citrus Ginger Grilled Pork Tenderloin with Citrus Glaze & Creamy Polenta
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Ingredients: 2 pork tenderloins (totaling 1.5 pounds); 2 tablespoons (30 mL) gluten-free soy sauce; ¼ cup (60 mL) honey; ¼ cup (60 mL) rice vinegar; 2 tablespoons (30 mL) olive oil; ¼ cup (60 mL) orange juice; Juice of half a lemon; 2 cloves garlic (, crushed); 2 teaspoons (10 g) minced fresh ginger; ½ teaspoon (1 g) red pepper flakes, optional; 1 tablespoon (15 mL) olive oil; 1/3 cup (38 g) finely chopped onion; 2 tablespoons (30 mL) dry sherry; 3 cups (710 mL) gluten-free chicken broth, vegetable broth, or water; 1 cup (166 g) quick-cooking fine yellow or white polenta; ½ teaspoon (3 g) kosher or fine sea salt (1 teaspoon if using water); 1½ tablespoons (22 g) butter or dairy-free butter alternative; ¼ cup (25 g) Parmesan cheese or dairy-free cheese alternative

For the Tenderloins:

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Trim tenderloins of any fat. Place them in a plastic zip-topped bag.
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In a medium bowl, combine marinade ingredients, whisking until well blended. Pour mixture over tenderloins, seal the bag, and marinate in the refrigerator 2 hours.
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Preheat the oven to 375°F. Oil a shallow baking pan lightly.
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Remove tenderloins from marinade, shaking off any excess. (Reserve remaining marinade.) Place tenderloins in a shallow pan and roast for 20 minutes. Transfer meat to a platter and let rest 10 minutes before slicing. (To prepare on a grill, preheat the grill to medium-high heat. Place tenderloins on oiled, preheated grill and cook, turning frequently, about 18 minutes or until an instant-read thermometer inserted into the thickest part registers 155°F.)
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Meanwhile, make the sauce. In a small saucepan, heat olive oil over medium heat. Sauté onions until translucent, about 2 minutes. Add sherry and simmer for 30 seconds. Add reserved marinade and simmer over medium heat for 10 minutes or until slightly thickened.
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Cut tenderloin into ¼-inch thick slices. Spoon hot marinade over each slice.
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Leftovers can be cooled, wrapped, and refrigerated for up to 2 days.

For the Polenta:

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Bring broth or water to a boil. Add polenta in a slow, steady stream, whisking while pouring so the mixture doesn’t clump.
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Reduce heat to lowest simmer setting and simmer 5 minutes, stirring occasionally so polenta doesn’t stick to the pan.
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Add salt, butter, and cheese to the polenta, stirring to combine. Serve hot.

Citrus Ginger Grilled Pork Tenderloin with Citrus Glaze & Creamy Polenta