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Cooking With Chef Hermann: Citrus Chile Marinated Pork Tenderloin

Citrus Chile Marinated Pork Tenderloin (Total 30 min. plus overnight marinating; Serves 8)


  • ¾ cup fresh orange juice, plus 1 orange sliced into thin rounds
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • 1 Fresno chile–halved, seeded and minced
  • 2 Tbsp. muscovado or dark brown sugar
  • 1Tbsp. smoked paprika
  • 1 Tbsp. Worcestershire sauce
  • 3 pork tenderloins (about 3 lbs.)
  • Canola oil, for brushing
  • Kosher salt and pepper
  • Parsley, for garnish


  1. In a large bowl, whisk the juice, paste, mustard, garlic, chile, sugar, paprika and Worcestershire. Add the pork, cover and refrigerate overnight. Bring to room temperature before grilling.
  2. Light a grill or preheat a grill pan and oil the grate. Remove the pork from the marinade and season with salt and pepper. Reserve the marinade. Grill the pork over moderately high heat, turning until charred, and an instant-read thermometer inserted into the thickest part reads 135 degrees, about 20 minutes. Transfer to a work surface and let rest for 10 minutes. Keep the grill on.
  3. Meanwhile brush the orange rounds with oil and grill, turning once until charred, about 4 minutes.

Transfer to the work surface with the pork.

  1. Scrape the marinade into a sauce pan and bring to a boil. Cook until heated through and reduced slightly, 2 to 3 minutes.
  2. Cut the pork into thick slices and arrange on a platter with the grilled orange rounds. Drizzle with the sauce, and garnish with parsley; serve.