Orange-Garlic Wet Rub
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes
Yield
Makes 1/2 cup, enough for 2 tenderloins
Ingredients
1 tablespoon grated orange zest from 1 large orange2 large cloves garlic, minced (about 1 tablespoon)1 tablespoon chopped fresh sage leaves 1 tablespoon extra-virgin olive oil 1 tablespoon orange marmalade ½ teaspoon ground black pepper ¼ teaspoon table salt
Before You Begin
If you have no orange marmalade, substitute an equal amount of honey.
Instructions
- Mix all ingredients together in small bowl.
Time
10 minutesYield
Makes 1/2 cup, enough for 2 tenderloinsIngredients
1 tablespoon grated orange zest from 1 large orange
2 large cloves garlic, minced (about 1 tablespoon)
1 tablespoon chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
1 tablespoon orange marmalade
½ teaspoon ground black pepper
¼ teaspoon table salt
Ingredients
1 tablespoon grated orange zest from 1 large orange
2 large cloves garlic, minced (about 1 tablespoon)
1 tablespoon chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
1 tablespoon orange marmalade
½ teaspoon ground black pepper
¼ teaspoon table salt
Ingredients
1 tablespoon grated orange zest from 1 large orange
2 large cloves garlic, minced (about 1 tablespoon)
1 tablespoon chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
1 tablespoon orange marmalade
½ teaspoon ground black pepper
¼ teaspoon table salt
Why This Recipe Works
For our grilled pork tenderloin recipe, we wanted a rich, golden, caramelized crust and juicy, tender meat. To add flavor to the meat in our pork tenderloin recipe, we first brined it and then applied a wet or dry spice rub. We seared the meat over a medium-hot fire to develop a nicely browned crust and then moved the tenderloin to the cooler part of the grill to finish cooking without charring.
Before You Begin
If you have no orange marmalade, substitute an equal amount of honey.
Instructions
- Mix all ingredients together in small bowl.
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