Citrus Ginger Grilled Pork Tenderloin with Citrus Glaze & Creamy Polenta

5 from 1 vote

Citrus Ginger Grilled Pork Tenderloin with Citrus Glaze & Creamy Polenta

Bursting with flavor and easy to prepare, these pork tenderloins can be prepared on an outdoor grill or cooked in the oven. Serve with creamy polenta, steamed rice, or roasted potatoes. Leftovers are great for a stir-fry or added to a salad.

Prep Time1 hr 30 mins

Cook Time30 mins

Total Time2 hrs

Course: Main Course

Servings:

Calories: 384kcal

Author: Bet Hillson

Ingredients

2 pork tenderloins (totaling 1.5 pounds)

For the Marinade:

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

For the Sauce:

1 tablespoon (15 mL) olive oil
1/3 cup (38 g) finely chopped onion
2 tablespoons (30 mL) dry sherry

For the Creamy Polenta:

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

US Customary - Metric

Instructions

For the Tenderloins:

Trim tenderloins of any fat. Place them in a plastic zip-topped bag.
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.
Preheat the oven to 375°F. Oil a shallow baking pan lightly.
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.)
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.
Cut tenderloin into ¼-inch thick slices. Spoon hot marinade over each slice.
Leftovers can be cooled, wrapped, and refrigerated for up to 2 days.

For the Polenta:

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

Notes

To save time, buy ready-made frozen or jarred crushed garlic and ginger. They’re available in many grocery stores. Prepare the marinade the night before.
The polenta can be made ahead and reheated in the microwave for 2-3 minutes.
The polenta makes great croutons, too. For croutons, spread the polenta mixture into a 9x13-inch pan and cool. Cut into bite-size squares. Set on a baking sheet and bake in a 350°F oven for 15 minutes.

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