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<< Back Makes about 1/3 of a cup, which is enough for two tenderloins. If you have no orange marmalade, substitue an equal amount of honey.
3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tablespoon)
1 tablespoon grated zest from 1 orange
1 tablespoon chopped fresh sage leaves
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon orange marmalade
1 tablespoon extra-virgin olive oil
Mix all ingredients together in a small bowl. Massage the mixture into the meat and cook as desired.
Note: A spice rub helps develop the crest on a pork tenderloin and adds flavor. From The New Best Recipe from the editors at Cook’s Illustrated
Orange, Sage, and Garlic Wet Rub
3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tablespoon)
1 tablespoon grated zest from 1 orange
1 tablespoon chopped fresh sage leaves
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon orange marmalade
1 tablespoon extra-virgin olive oil
Mix all ingredients together in a small bowl. Massage the mixture into the meat and cook as desired.
Note: A spice rub helps develop the crest on a pork tenderloin and adds flavor. From The New Best Recipe from the editors at Cook’s Illustrated
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