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8Jul/100

Sesame and Orange Cedar Plank Pork Tenderloin

1 to 2 Lb pork tenderloin
Zest of 1 medium orange
Juice of 1 medium orange
1 Medium shallot, diced
4 Garlic cloves, diced
1/3 Cup soy sauce
3/4 Cup extra-virgin olive oil
1 Tbsp toasted sesame oil
1/4 Cup brown sugar
2 Tbsp garlic powder
1-2 Sprigs of rosemary
1-2 sprigs of fresh thyme

Soak cedar plank for at least an hour before grilling. Wash meat, pat dry with paper towels and set aside.

For the marinade, combine the orange zest, orange juice, shallot, garlic, soy sauce, olive oil, sesame oil, brown sugar, garlic powder, rosemary and thyme in a resealable plastic bag. Mix well and then add the meat. Be sure to gently move the tenderloin around so the meat is completely covered with the marinade. Marinate in the refrigerator for at least a few hours, ideally overnight.

Remove the meat from the refrigerator around 30 minutes before grilling to allow the meat to come to room temp.

Prepare the cedar plank by placing the plank on the hot grill. After about 1-2 minutes flip the plank over and place the meat on the side that was facing down. Close lid and grill for about 20 minutes or until the meat thermometer reads between 150 and 160 degrees. Remove meat from the grill and allow the meat to rest for at least 5 minutes.

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