Cointreau is a colorless, orange-flavored French liqueur. Serve this tenderloin with wild rice and Sauteed Green Beans.
- 1 1/2 pounds pork tenderloin
- 1/4 cup olive oil
- 1/4 cup orange liqueur (like Cointreau)
- 3 tablespoons ginger (minced)
- 2 tablespoons soy sauce
- 1 teaspoon garlic (minced)
- 2 tablespoons green onions (minced)
- 1 tablespoon lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 cup beef broth
- Place tenderloin in plastic self-sealing bag. Put next eight ingredients in food processor or blender, process until smooth. Add to plastic bag with pork. Rub to coat pork well. Chill for several hours. Remove pork from bag, reserving marinade.
- Grill pork over medium hot coals to an internal temperature of 145 degrees F., about 20 minutes. Baste frequently with marinade. Remove from grill. Cover, keep warm and let rest for 15 minutes. Reserve all juices. Combine beef broth with 1/2 cup reserved marinade. Heat to a boil. Simmer 5 minutes. Add pork juices. Simmer for a few minutes.
- Slice tenderloin. Arrange on plates. Pour warm sauce over slices. Garnish with cilantro and orange slices, if desired.