The Tri-City Herald's Food & Wine section July 7 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Grilled Orange-Miso Pork Tenderloin
Orange-miso pork tenderloin is prepared using a paste made with sweet white miso, orange juice, minced garlic and ginger. Serve with steamed snow peas or a cold wild rice and red pepper salad tossed in a rice vinegar and sesame oil dressing.
Start to finish: 30 minutes (plus 1 to 8 hours marinating)
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1/4 cup orange juice
2 tablespoons sweet white miso paste*
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 teaspoon extra-virgin olive oil
1 1/4 pounds pork tenderloin, trimmed of fat (1 large or 2 small tenderloins)
In a small bowl, whisk together the orange juice, miso, ginger, garlic and oil.
Place the pork tenderloin in a large zip-close plastic bag. Add the marinade, then turn the tenderloin to coat completely. Seal the bag and refrigerate for at least 1 hour or up to 8 hours.
Heat a gas grill to medium-high or light a charcoal fire. Oil the grill grates.
Remove the pork from the bag, letting any excess marinade drip off. Grill the tenderloin, turning several times, until just cooked through and an instant thermometer inserted at the center registers 155 F, 15 to 20 minutes.
Transfer to a cutting board, cover with foil and let rest for 5 minutes. To serve, carve crosswise into 1/2-inch-thick slices.
Nutrition information per serving (values are rounded to the nearest whole number): 179 calories; 46 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 92 mg cholesterol; 1 g carbohydrate; 30 g protein; 0 g fiber; 138 mg sodium.
* Note: Miso will keep, refrigerated in an airtight container, for quite a long time (check the date on the package). Among other things, leftover miso can be used as a base for soups, salad dressings or even served on its own as a condiment.
Look for miso in Asian markets or the ethnic section of large grocery stores.
From: The Associated Press