I just love Michael Simon‘s new cookbook, 5 in 5. It has inspired my tagliatelle chicken Alfredo and this recipe which is my version of his pork tenderloin recipe. I just made a pot of Hungarian pork tenderloin soup and needed to find a way to cook up the rest of the 2 3/4 pound pork I had left over. The soup only needs 1 pound of tenderloin, so this is perfect to make with the leftover meat.
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons honey
Grated zest and juice of 1 orange
2 garlic cloves minced
1/2 cup roughly chopped flat leafed parsley or 1 tbsp fresh thyme
1-2 pounds of pork tenderloin
Freshly ground salt and pepper
In a medium bowl whisk together the soy sauce, olive oil, honey, orange zest and juice, ginger, garlic and parsley or thyme. Clean, trim and cut the pork into 1-inch thick flat cubes. Season with salt and pepper, then put the pork into the marinade for 5 minutes. While marinating, soak the skewers in some water. Thread the meat onto the skewers and cook on the barbecue grill. I know it is winter time here in the North, but we barbecue all year round!