Orange-rosemary pork tenderloin

This is a real crowd pleaser. For a larger group of guests, just increase the number of tenderloins. The pork also takes well to a range of flavours like the sunny-tasting orange juice and highly aromatic rosemary in this marinade.

Preparation time: 10 minutes (plus 2 hours marinating) 

Cook time: 20 minutes 

Serves 6

•  250 mL (1 c) orange juice
• Zest of 1/2 orange
• 15 mL (1 tbsp) vodka
• 15 mL (1 tbsp) olive oil
•  4 garlic cloves, minced
•  50 g (1/4 c) chopped fresh rosemary
•  5 g (1 tsp) fennel seeds, crushed
•  5 g (1 tsp) salt
•  2 g (1/2 tsp) ground black pepper
•  2 pork tenderloins, 350-500 g (12-16 oz each)

1. Combine the orange juice, orange zest, vodka, oil, garlic, rosemary, fennel seeds, salt, and pepper in a large ziplock bag. Pour 50 millilitres (1/4 cup) of the marinade into a bowl, cover, and refrigerate. Pour half of the remaining marinade into another large ziplock bag. Drop one tenderloin into each bag, press out the air, seal, and refrigerate the bags for two to three hours.
2. Heat a grill to medium-high heat.
3. Remove the tenderloins from the marinade and pat dry with paper towels. Discard the marinade. Let the meat rest at room temperature as the grill heats up. Remove the bowl of reserved marinade from the refrigerator.
4. Grill the tenderloins until browned all over, two to three minutes on each of the four sides, brushing now and then with the reserved marinade. Reduce the heat under the tenderloins to medium-low (on a gas grill) or move the tenderloins to a low-heat area of the grill (on a charcoal grill). Cover and continue cooking over medium-low heat until the meat is just firm when poked, and an instant-read thermometer registers 63°C (145°F), another two to three minutes on each of the four sides, brushing with the reserved marinade now and then.
5. Transfer to a platter, cover loosely with foil, and let rest for five minutes before slicing.

Per serving: 182 cal, 5 g fat (1 g sat), 7 g carbs, 25 g protein, 1 g fibre, 74 mg chol, 449 mg sodium, 33 mg calcium.