Citrus Chile Marinated Pork Tenderloin
Ingredients
- 3/4 cup fresh orange juice, plus 1 orange, sliced into thin rounds
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 3 garlic cloves, minced
- 1 Fresno chile—halved, seeded and minced
- 2 tablespoons muscovado or dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 3 pork tenderloins (about 3 pounds)
- Canola oil, for brushing
- Kosher salt
- Pepper
- Parsley, for garnish
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