Orange Bacon Glazed Pork Tenderloin
Orange Bacon Glazed Pork Tenderloin
There are nights when food turns into a moment, not just a meal, and this was one of them. Orange kissed pork tenderloin on the grill, finished with a warm bacon orange glaze, surrounded by deep fried potatoes and grilled green beans pulled together with garlic, Italian seasoning, butter, and olive oil. Who’s Next played front to back through the house, and the second Bob O’Reilly came on, the song everyone knows as Teenage Wasteland, everything went on the grill without hesitation. Smoke in the air, citrus on the heat, cast iron still warm, and a plate that tastes like slowing down and doing it right. This is the kind of cooking that does not rush, does not overthink, and always remembers why fire, food, and music belong together.
Ingredients
- 2 fresh oranges
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce or tamari
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
For the glaze
- 4 slices bacon
- Half cup fresh orange juice
- 1 teaspoon orange zest
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
Diections
- Zest one orange and juice both
- Whisk orange juice zest olive oil garlic honey soy sauce Dijon salt and pepper
- Marinate pork at least 30 minutes
- Grill pork over medium heat turning occasionally
- Cook bacon until crisp and crush finely
- Reserve one tablespoon bacon fat
- Simmer orange juice zest honey Dijon and bacon fat until slightly thick
- Stir in crushed bacon
- When pork reaches about 130 to 135 degrees brush generously with glaze
- Turn once more and brush again
- Pull at 145 degrees and rest five minutes before slicing
