Emeril’s Simple Grilled Pork Tenderloin

By Debpeye

from Emeril Lagasse

Ingredients

• 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 1 pound each) pork tenderloins, trimmed
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground white pepper
• 1 teaspoon vegetable oil

Preparation

Step 1

PREP THE NIGHT BEFORE:
Combine the olive oil, garlic, orange juice, marjoram and orange zest in container. Add the tenderloins, cover, and refrigerate OVERNIGHT.

NEXT DAY:
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, salt and pepper, then add tenderloins and cook, turning as needed, until well-marked on all sides and pork is just cooked through, about 21 minutes total.
Slice each tenderloin crosswise into 18 to 20 slices about 1/4 inch thick.