Orange Ginger Pork may just put an end to Ken’s favorite take-out. We marinated the pork overnight in an orange ginger marinade, and then Patti made a sweet and zippy sauce as a glaze. Grilled to perfection on our Sawtooth Pellet Grill and served over white rice. This is a very easy recipe, your friends will love it…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Orange Ginger Pork
A Wood Pellet Grill Recipe

Prep Time: 20 minutes, plus marinating overnight
Cook Time: 20 minutes at 450* (232c)
Grill: Sawtooth Wood Pellet Grill
Pellets: Green Mountain’s Championship Blend BBQ Pellet

See Video: http://datenightdoins.com/video-orange-ginger-pork/

Ingredients: Orange Ginger Pork

• 3lbs. pork sirloin, cut into 1 inch slices
• Rice
• Mixed veggies, to taste
  

Ingredients: Marinade

• 6ozs. orange juice concentrate
• ¼ cup fresh lemon juice
• 1 cup white wine or chicken broth
• 2 teaspoons Chef of the Future Orange Ginger Pepper Rub
• 2 Tablespoons minced dried garlic
• 1 teaspoon ground ginger
• 1 Tablespoon red pepper flakes

Ingredients: Glaze

• 1 16oz. jar sweet orange marmalade
• 1 cup low sodium soy sauce
• ¼ cup Chinese mustard
• 2 teaspoons ground ginger
• 1 Tablespoon red pepper flakes
• ½ cup orange juice concentrate
• ¼ cup corn starch

Orange Ginger Pork
A Wood Pellet Grill Recipe

Cooking Directions: Orange Ginger Pork

Add pork to large container or freezer bag. In a medium bowl whisk marinade ingredients and pour over pork. Marinate overnight.

Preheat your Grill Grates to 450* (232c).

In a small saucepan whisk glaze ingredients and simmer 10 minutes. Prepare rice and veggies and set aside until ready to serve.

When your Grill Grates are SCREAMING HOT add the pork slices and brush a nice coat of the glaze over them. Because the pork is all different sizes you want to cook by internal temperature and not time. I gave these guys a quarter turn at 4 minutes and then after 4 more minutes I flipped them and did it all over again.

When the meat reaches an internal temperature around 140* (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

To serve, place the rice on a platter, top with the Orange Ginger Pork, add veggies and sauce…

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Orange Ginger Pork
A Wood Pellet Grill Recipe

 

 

Orange Ginger Pork
A Wood Pellet Grill Recipe

 

 

Orange Ginger Pork
A Wood Pellet Grill Recipe

 

Orange Ginger Pork
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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