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Grilled Pork Tenderloin Marinated with Fennel, Orange and Rosemary

The Goods
  • 1-1/2 cups thinly sliced fresh fennel
  • 1/4 cup minced fresh rosemary
  • Freshly grated peel and juice from 1 orange
  • 1/2 cup Mazola® RightBlend® Oil
  • Salt and pepper, to taste
  • 2 to 2-1/2 pounds pork tenderloin
Use part of the salad for the marinade!
4 to 6 servings
Prep Time:
10 min
Cook Time:
20 to 30 minutes
Marinate Time:
1 hour
Total Time:
1 h 40 min
Make Good is Easy

Combine fennel, rosemary, orange peel, orange juice and olive oil in a small bowl.  Salt and pepper to taste.  Reserve half of salad in a separate bowl.

Place pork tenderloins in a shallow baking pan and cover with remaining salad as a marinade; turn to coat.  Cover and marinate in the refrigerator for 1 hour, turning occasionally.

Preheat grill.  Remove pork from marinade; discard any remaining marinade.  Cook pork until deeply browned on all sides; 10 to 15 minutes per side, or until cooked to desired doneness. 

Transfer meat to a cutting board, cover and let rest for 5 to 10 minutes.

To serve, slice across the grain into 1/2-inch thick medallions.  Serve with reserved salad and garnish with orange slices and fresh fennel leaves if desired.


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