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Orange-Soy Pork Tenderloin with Mango Salsa
When I was growing up, my mother made a delicious entrée in which chicken pieces were cooked in orange soda. She lost the recipe years ago, but I have since toyed with the use of canned carbonated beverages as marinade ingredients.
My recipe for Orange-Soy Pork Tenderloin uses canned orange soda instead of orange juice with delicious results. The marinade receives an Asian saltiness from soy sauce and is spiked with fresh ginger and garlic.
The pork can be oven-roasted or grilled, and is delicious topped with homemade mango salsa. Takeout or packaged fried rice and sautéed sugar snap peas would be fitting accompaniments.
Substitute boneless, skinless chicken breast halves for a delicious alternative to the pork. And, when ripe mangos are unavailable, substitute drained canned mandarin oranges and pineapple tidbits for another tasty fruit salsa that’s also delicious served as an appetizer with tortilla chips.
Preheat grill and when hot, grill pork over hottest part of the grill, turning every 2 to 3 minutes. Move to cooler part of grill, cover grill and cook an additional 3 minutes, or until internal temperature reaches 145 degrees for medium or 160 degrees for well done. Alternately, the pork tenderloins can be roasted in a 325-degree oven for 45 minutes.
Makes 4 to 6 servings.