Sardines & Chocolat

Ingredients:

• 1/3 cup soy sauce
• 1/3 cup Caprichos del Guadalquivir Cadenera Orange Marmalade
• 1/3 cup honey (we like a Bernard Michaud Honey)
• 1 Tbsp plus 1 teaspoon rice wine vinegar
• Pinch of crushed red pepper flakes
• 1 lb pork tenderloin
• 2 scallions, thinly sliced (optional)
• Olive oil (for grill) – We like LeBlanc olive oil 

Process:

1. In a sauce pan, combine the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes. Bring these ingredients to a simmer over medium heat, and then remove them from the flame and let it cool. Set half of the marinade aside for serving as a sauce, once the tenderloin is cooked. With the other half, use it to marinate the tenderloin for 1 hour.
2. Turn your grill on high heat on one side, and low heat on the other. Take the tenderloin from the marinade and coat it with olive oil. Put the tenderloin on the hot side of the grill, let it get grill marks on one side (minute or two), then turn it to get grill marks on the other side. Continue with this, until all sides have light grill marks. Then, move the tenderloin to the cooler side of the grill. Cover the grill and cook for 3-6 minutes more, until the internal temperature of the tenderloin reaches 140°F. Remove the tenderloin from the heat.
3. If the temperature rises above 140°F, slice the pork immediately, so the meat will not continue to cook. If the inner temperature is correct and not rising, tent the tenderloin with foil and let it rest for about 10 minutes.
4. Slice the tenderloin thinly, drizzle the remaining glaze, then top with scallions.

Inspired by Simply Recipes