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25
SAMPLE RECIPES
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Hot
Off The Grill!
Plank-Grilled Pork Loin in Orange Sauce
Serves: 6 to 8
Ingredients:
2lb Pork Tenderloin
Sea Salt (to taste)
Cracked Pepper (to taste)
2 Tablespoons Olive Oil
Cherry Plank large enough for the Pork Tenderloin
Orange Sauce:
1 Medium Orange, Peeled and Cubed
1 Medium Orange, Sliced
1 Cup Fresh-Squeezed Orange Juice
1 Medium Yellow Onion, Sliced
¾ Cup Chicken Broth
1 Tablespoon Red Wine Vinegar
¼ Cup Orange Marmalade
½ Tablespoon Corn Starch
1 Tablespoon Cold Filtered Water
Cooking Directions:
Prepare your cherry plank by submerging it in water with a few orange slices for at least two hours prior
to grilling.
While your Kalamazoo is preheating to 600°F, rub the pork loin with salt and pepper, then lightly brush it
with olive oil and sear on the grill, approximately 1 minute per side. Remove the loin from the grill, place
on the prepared cherry plank and arrange orange slices on top.
Leave your grill hood open, lower the temperature of your grill to low and wait 3-5 minutes until the grill
temperature is approximately 350°F. Place the plank with the loin on your grill surface and grill for
approximately 20-30 minutes. The pork loin will be done when its internal temperature is at 160°F.
While your pork loin is grilling, heat the olive oil in a medium skillet, then add the onions and sauté on
medium heat until translucent (about 5-10 minutes). Add all of the remaining ingredients except the
cornstarch and water to the skillet and bring to a boil for five minutes. Turn the heat to low and simmer for
about 5 minutes while the loin continues to cook. Mix the cornstarch and cold water in a small bowl. Bring
the orange sauce back to a low boil and add the cornstarch mixture, stirring constantly. Cook until
thickened, approximately 3-5 minutes.
In the last few minutes of grilling, brush the pork loin with a small amount of the orange sauce. After
removing the pork loin from the grill and letting it rest for at least 10 minutes, cut into serving slices, top
with the remaining orange sauce and serve.
Try this recipe with sides of Cherry Cornbread Stuffing
