Tuesday, January 10, 2012


We've all heard the rhetoric: it's a new year & lots of people have declared that THIS will be the year they:

A. Lose weight
B. Exercise more
C. Actually use their gym membership
D. Cut back on bread, sugar, pasta, and other 'white flour' villains
E. All of the above

I'm not going to make any claims that Pink Slip Jam will help you keep any of these resolutions. I'll just offer that there is a whole lot more one can spread jam or chutney upon than bread. Case in point:

Grilled Pork Tenderloin with Orange Marmalade Glaze Recipe


  • 1/3 cup soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1/3 cup orange marmalade
  • 1/3 cup honey
  • 1 Tbsp plus 1 teaspoon rice wine vinegar
  • Pinch of crushed red pepper flakes
  • 1 lb pork tenderloin
  • 2 scallions, thinly sliced (optional)


1 In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool to room temperature. Distribute the glaze evenly in 2 bowls. Marinate the tenderloin roast for a min of 1 hour in the glaze.
2 Heat the grill to 350°F or medium. Put on the tenderloin. Grill 8 minutes on one side (check at 6 minutes), depending on size of pork loin. Then flip it, baste it. Grill another 6-10 minutes. Start checking with a meat thermometer inserted into the thickest part of the meat, at about 6 minutes on the second side. Cook until internal temperature reaches 140°F. Remove from heat.
3 If you have let the temp get above 140°F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked. If you have taken it out in time, let the pork rest 10 minutes. Thinly slice, sprinkle with the remaining glaze and scallions.

If I were going to make this tonight, I'd opt for either Epiphany Jam (which has clementines) or the B & B Marmalade (with blood oranges & bourbon). Just sayin'...

No comments:

Post a Comment