Recipe: Grilled Blood Orange & Ginger Pork Tenderloins

Serves 6 ½ teaspoon dried thyme

2 tablespoons fresh grated gingerroot

½ cup dry sherry

4 tablespoons Blood Orange-Avocado Oil or Blood Orange-Olive Oil (see Kitchen Note)

4 tablespoons soy sauce

2 pounds pork tenderloins

1. Combine thyme, ginger, sherry, oil and soy sauce. Put the pork into a pan and pour the marinade over the top. Cover with plastic wrap and refrigerate 3 to 6 hours, turning once.

2. Remove pork from refrigerator 30 minutes before cooking. Remove from marinade and pat lightly with paper towels. Grill 15 minutes, brush with marinade and continue grilling an additional 15 minutes. (Discard remaining marinade.) Let rest 10 minutes before slicing.

Times Kitchen Note: Pacifica Culinaria makes a good orange-avocado oil, and O Olive Oil from California makes a blood orange-olive oil.

From Pacifica Culinaria