Orange-Ginger Pork Tenderloins

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INGREDIENTS

2 pork tenderloins, about 1 pound each, trimmed of fat
1/2 cup thawed frozen orange juice concentrate
4 teaspoons soy sauce
1 tablespoon dry sherry
1 teaspoon Asian sesame oil
2 teaspoons peeled and grated fresh ginger
1 teaspoon minced garlic
1 teaspoon dried thyme

FOR THE GLAZE

1/4 cup thawed frozen orange juice concentrate
2 tablespoons molasses
2 teaspoons peeled and grated fresh ginger
1/4 teaspoon dried thyme
1/4 teaspoon ground pepper

Salt, to taste
1 orange, cut into 6 wedges
Fresh thyme sprigs, optional

Pat the tenderloins dry. Place in a shallow nonaluminum dish or lock-top plastic bag.

In a small bowl, stir together the 1/2 cup orange juice concentrate, soy sauce, sherry, sesame oil, ginger, garlic, and thyme. Pour over the pork and cover the dish or seal the bag. Refrigerate for at least 6 hours or for as long as overnight, turning the meat occasionally. Bring to room temperature before cooking.

Prepare a medium-hot fire in a charcoal grill.

TO MAKE THE GLAZE - In a small bowl, stir together the 1/4 cup orange juice concentrate, molasses, ginger, thyme, and pepper. Set aside.

Remove the tenderloins from the marinade and place on the grill rack 4 to 5 inches above the fire. Grill, turning frequently, for 15 minutes. Then brush generously with some of the glaze and continue grilling, basting frequently, until an instant-read thermometer inserted into the thickest part of the meat registers 150 degrees, about 15 minutes longer. Watch carefully. The cooking time will vary depending upon the type of the grill and the intensity of the heat. The meat should have a rosy hue at the center when cut into with a sharp knife.

Transfer to a cutting board, tent with aluminum foil, and let rest 10 minutes.

To serve, cut the tenderloins crosswise on a sharp diagonal into slices 1/4-inch thick. Arrange the slices, overlapping them, on a serving plate, season lightly with salt, and brush with any remaining glaze. Garnish with the orange wedges and thyme sprigs, if using.

Makes 6 servings