Pork Tenderloin with Orange Sauce - The pork marinade starts with fresh chopped garlic, ginger, soy sauce, lemon juice and marsala wine. The pork tenderloin gets grilled to perfection and is served with an aromatic orange sauce made with orange juice, zest, cinnamon and cloves. Adapted from The Plantation Cookbook from the Junior League of New Orleans.
In a bowl combine the marinade ingredients and mix with a whisk. Pour over pork, cover with plastic wrap and refrigerate overnight.
Start your grill. Remove pork and reserve the marinade for basting. Grill for 15 minutes in a 350°F- 400°F. Meat should be browned with internal temperature at 145°-165°F, depending on how you prefer (pink to white).
In a saucepan place sugar, orange juice, zest, cornstarch cinnamon and salt. Turn heat to medium and place cloves in a cheesecloth and tie. Drop in the orange sauce and continue cooking on low until thickened. The sauce will be an amber, almost clear sauce at this point. Discard the bundle of cloves. Add orange slices if you like for garnish and pour sauce over the sliced, grill pork.