- 1/2 cup canned low-sodium chicken broth
- 6 fluid ounces frozen orange juice concentrate
- 2 tablespoons chopped fresh rosemary
- 2 (16 ounce) pork tenderloins
- 2 tablespoons olive oil
- 2 tablespoons brandy
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon cool water
- Pour 1/4 cup of the broth into a Ziploc bag. Dump in everything except the cornstarch and water. Seal the pork in the bag and refrigerate for a few hours.
- Fire your grill to medium. Slap the pork on and close the lid. Turn and baste with marinade a few times, for 20 to 25 minutes, until the juices run clear in the middle (about 155 degrees F). Rest the meat for 10 minutes so the juices seep back in. Cut into 1/2-inch thick slices.
- In a pot, boil the remaining marinade and 1/4 cup broth over high heat. Reduce the heat to medium. Dissolve the cornstarch in the water and stir into the sauce. Cook until slightly thickened. Dribble over the pork.