Smoky orange & Dijon tenderloin

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5 min


4 servings

* PLUS Grilling Time: 10 minutes
Smoky orange & Dijon tenderloin

Andreas Trauttmansdorff


  • 2 pork tenderloins
  • 2 tbsp frozen undiluted orange juice concentrate
  • 3 tbsp Dijon mustard
  • 2 tbsp vegetable oil
  • 1 tsp paprika , preferably smoked
  • 1 tsp ground ginger
  • 1 tsp garlic powder


  • Oil grill and heat barbecue to medium. Slice each tenderloin into 5 portions. Working with 1 piece at a time, place cut side up on a cutting board and cover with a sheet of waxed paper. Gently press down with the palm of your hand or use the bottom of a frying pan to flatten slightly. Repeat with remaining pieces. Pieces should be same thickness.
  • In a medium-size bowl, using a fork, mash juice concentrate. Then stir in Dijon, oil, paprika, ginger and garlic powder until evenly mixed. Mixture will be thick. Add meat and toss to evenly coat.
  • Place meat on grill. Barbecue, covered, turning often, until pork feels firm to the touch, 10 to 18 minutes. Remove to a platter. Delicious with green beans and rice.

Nutrition (per serving)

  • Calories
  • 311,
  • Protein
  • 42.2 g,
  • Carbohydrates
  • 5.8 g,
  • Fat
  • 12.6 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 227 mg.

Cut lean and healthy pork tenderloin into small steaks for speedy grilling.

Indoor Sizzle

Preheat grilling machine to medium-high. Place pork on grill. Grill with lid closed, 5 to 7 minutes.

What Is Smoked Paprika?

Smoked paprika comes from Spain. The peppers used to make paprika are first wood-smoked before grinding, giving them a robust, smoky flavour. There are three varieties of smoked paprika: dulce (sweet), agridulce (semi-sweet) or picante (hot). All will work well for this recipe. Look for smoked paprika in gourmet food shops.