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
Ingredients
Ingredients
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.
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