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Citrus-Marinated Pork Tenderloin with Fresh Herb Aioli

Makes 6 servings

Marinade

• 1 cup fresh orange juice
• 1 cup dry white wine
• Grated zest and juice of 1 lime
• 8 garlic cloves, smashed and peeled
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon soy sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

2 pork tenderloins, about 1 pound each, trimmed

• 1 teaspoon kosher salt

• 1/3 cup mayonnaise
• 2 tablespoons finely chopped fresh basil or Italian parsley
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1/2 teaspoon minced garlic
• 1/8 teaspoon kosher salt

1. In a large bowl whisk the marinade ingredients. Place the pork tenderloins in a large, resealable plastic bag. Pour the marinade over the pork tenderloins. Press the air out of the bag, seal tightly, and turn to distribute the marinade. Place the bag in the bowl, so the marinade covers the pork tenderloins, and refrigerate for 4 to 6 hours, turning once or twice.

2. Remove the pork tenderloins from the bag, discard the marinade, and pat dry with paper towels. Season evenly with the salt. Allow the pork tenderloins to sit at room temperature for 20 to 30 minutes before grilling.

3. In a medium bowl whisk the sauce ingredients.

4. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing on the bias. Serve warm with the sauce spooned over the top.

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