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We went looking for some grilling recipes the other day and came across this one inspired by Clean Eating Magazine It was so delicious we would definitely make this again. We served it with some brown rice.
Serves 6
Hands on Time 15 min
Total Time 1 hour

Ingredients:
1/2 cup low-sodium soy sauce
2 tsp lime zest
3 tbsp lime juice
2 tbsp minced fresh garlic
1 tbsp STAR Extra Light Olive Oil
3 cloves garlic, minced
2 pork tenderloins (about 1 1/2 lbs), trimmed of visible fat
1/4 cup no-sugar-added orange marmalade or spread
STAR Grapeseed Oil as needed to coat the grill
6 baby bok choy, halved lengthwise
2 naval oranges, sliced crosswise into 12 1/2-inch-thick slices
olive oil cooking spray

INSTRUCTIONS:
In a large bowl, stir soy sauce, lime zest and juice, ginger, STAR Extra Light Olive Oil, and garlic together. Add pork, turning to coat. Marinate for 20 minutes at room temperature (if longer, cover and marinate in refrigerator). Pour marinade into a small saucepan. Whisk in marmalade and bring to a boil. Reduce heat and simmer until slightly thickened. about 2 minute or until 1/2 cup remains.

Heat grill to medium and lightly oil grate with STAR Grapeseed Oil. Add pork, close lid and grill turning occasionally for 16 minutes.  Mist bok choy and orange slices with olive oil spray and add to the grill alongside the pork. Close lid and cook until both bok choy and oranges are tender turning once, and until pork reaches 155-160 degrees, about 4 more minutes.

Transfer pork to cutting board and brush with the marinade-marmalade glaze. Let rest 5 minutes. Slice and serve with bok choy and oranges.