Categories: Pork
Ingredients
- 2/3 cup soy sauce
- 1/3 cup fresh orange juice
- 1/4 cup honey
- 1 tbsp. grated fresh ginger
- 1/4 tsp. crushed red pepper
- 6 pork tenderloins (1 lb. each)
- 2 tbsp olive oil
Directions
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In a large bowl, whisk the soy sauce, orange juice, honey, ginger, and crushed red pepper; add the pork and turn to coat. Cover and refrigerate, turning pork occasionally, 2-4 hours.
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Preheat a grill to medium or heat a grill pan over medium. Remove the pork from the marinade; pat dry. Pour the marinade into a saucepan and boil over medium-high until slightly thickened, about 8 minutes.
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Rub the pork all over with the oil. Working in batches, if necessary, grill the pork 5 minutes; turn and brush with the marinade. Continue grilling, turning and brushing with the marinade every 5 minutes, until cooked through, about 20 minutes total. Let stand 10 minutes. Using two forks, shred enough tenderloin to yield 4 1/4 cups; slice enough to yield 6 cups; and dice enough to yield 2 cups. Cool completely before storing.
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Freezing:
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Portion the pork into freezer bags labeled by recipe: 2 1/4 cups shredded (Burrito bowl); 2 cups shredded (lettuce cups); 2 1/2 cups sliced (tenderloin and pesto); 1 1/2 cups sliced (caprese); 2 cups sliced (melty sandwiches); and 1 cups diced (rigatoni). Press out any air, seal and freeze up to 2 months. Thaw in the fridge overnight or microwave at 50% power 7-10 minutes. To reheat, wrap thawed pork in foil and heat in a 350 degree oven, about 12 minutes.