Grilled Pork Loin with Orange Marinade

Reposting some Easter recipes from last year. I wrote these up AFTER the fact of Easter. Here they are, just in time for this EAster:

Not only did we have rack of lamb for Easter dinner, we also had grilled pork loin that was just amazing! It was deliciously tender and extremely flavorful.

Orange Marinade

  • Zest of 1 orange
  • Juice of 1 orange
  • 1 T. finely chopped fresh sage
  • 1 clove garlic, minced
  • 2 T. olive oil
  • 2 T. white wine
  • 1 t. sea salt
  • 1/2 t. pepper

Whisk ingredients together and pour into a ziplock bag with pork loin. Marinate overnight. Grill until internal temperature of the meat is 135-140° . Let meat sit for approximately 20 minutes before slicing and serving.

Be sure you have extra bread ready to mop up the juices when you slice this meat!