Hello!

There's nothing as good as grilled pork tenderloin and when it is marinated in orange juice and garlic, the taste is incredible. Served with fresh fruit salsa it makes for a light summer dinner, alongside a salad and some crusty French baguette slices.

For dessert I will serve South Beach Living Chocolate Truffle Pudding.

Bon Appetit!
Gina

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GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA
Serves 4
Source: Martha Stewart Website courtesy of Emeril Lagassee

1/2 cup olive oil
1/4 cup very finely chopped garlic
Juice of 1 orange
1 tablespoon very finely chopped fresh marjoram
1 teaspoon orange zest
2 pork tenderloins (3/4 to 1 pound each), trimmed
1 teaspoon coarse salt
1/2 teaspoon ground white pepper

Fresh Fruit Salsa, for serving (recipe follows)

Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.

Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.

Slice cooled pork crosswise into thin slices. Serve with fruit salsa.

FRESH FRUIT SALSA
Makes about 2 cups

3/4 cup finely chopped fresh pineapple
3/4 cup finely chopped mango
1/2 cup finely chopped strawberries
1/4 cup finely chopped red onion
1 jalapeno, stemmed, seeded, and finely chopped
2 tablespoons chopped fresh mint
Juice of 1/2 an orange
Juice of 1 lime
1/4 teaspoon coarse salt

Place all ingredients in a medium nonreactive bowl; stir to combine. Cover with plastic wrap and let stand 20 to 30 minutes before serving to allow flavors to combine.