A pork tenderloin recipe from Paula Deen injects a citrus twist and uses two pork tenderloins of about 1 1/4 pounds each. It takes from 30 minutes to an hour and serves eight people.
Gather the pork tenderloins, 1 cup of orange juice, 1/4 cup of olive oil, 2 chopped garlic cloves, 1 teaspoon of salt, 1/3 cup of honey and vegetable oil for the grill. Blend the orange juice, olive oil, garlic and salt until the texture is smooth.
Put the tenderloins into a bowl or a large resealable plastic bag. Add the blended marinade; if using a bag, seal it. If using a bowl, cover it. Refrigerate the food overnight or for at least eight hours.
Start the grill and take the tenderloins out. Put the marinade into a saucepan, mix in the honey and boil the mixture until it is like a syrup; this takes about 20 minutes. While the marinade is going, use the vegetable oil to brush the grill.
Cook the pork over medium heat for 20 minutes and turn the meat every once in a while. Add more of the marinade as a glaze once it is ready. Keep cooking and adding as much glaze as you want. In 20 more minutes, the pork should have an internal temperature of 150 degrees Fahrenheit. Let it sit for a few minutes before you slice it.