Grilled Pork Tenderloin Marinated with Fennel, Orange and Rosemary Recipe

  • Yield:

    4 to 6 servings

  • Total Time:

    1 hr 40 mins

  • Prep Time:

    10 mins

  • Cook Time:

    1 hr 30 mins


  • 1-1/2 cups thinly sliced fresh fennel
  • 1/4 cup minced fresh rosemary
  • Freshly grated peel and juice from 1 orange
  • 1/2 cup Mazola® Corn Oil
  • Salt and pepper, to taste
  • 2 to 2-1/2 pound s pork tenderloin


  1. Step 1) Combine fennel, rosemary, orange peel, orange juice and oil in a small bowl. Salt and pepper to taste. Reserve half of salad in a separate bowl.
  2. Step 2) Place pork tenderloins in a shallow baking pan and cover with remaining salad as a marinade; turn to coat. Cover and marinate in the refrigerator for 1 hour, turning occasionally.
  3. Step 3) Preheat grill. Remove pork from marinade; discard any remaining marinade. Cook pork until deeply browned on all sides; 10 to 15 minutes per side, or until cooked to desired doneness.
  4. Step 4) Transfer meat to a cutting board, cover and let rest for 5 to 10 minutes.
  5. To serve, slice across the grain into 1/2-inch thick medallions. Serve with reserved salad and garnish with orange slices and fresh fennel leaves if desired.