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1/2 cup olive oil
1/4 cup minced garlic
1/4 cup fresh orange juice
1 tablespoon minced fresh marjoram
1 teaspoon orange zest
2 (3/4 to 1pound each) pork tenderloins, trimmed
1 teaspoon Kosher salt
1/2 teaspoon ground white pepper
1 teaspoon vegetable oil
Combine the olive oil, garlic, orange juice, marjoram and orange zest in a non-reactive container. Add the tenderloins, cover, and refrigerate overnight.
Remove from the refrigerator and discard marinade. Wipe excess marinade from pork and season the tenderloins with the salt and pepper.
Heat a grill pan over medium high heat. When hot, add the vegetable oil and then add tenderloins and cook, turning as needed, until well-marked on all sides and pork is just cooked through, about 21 minutes total. Set aside to cool completely.
Once cooled, slice each tenderloin crosswise into 18 to 20 slices about 1?4 inch thick. Use as desired.
Yield: 2 pork tenderloins, 4 servings
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
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