Montana Grills

Recipes - Pork - Plank-Grilled Pork Loin


  • 2 lbs pork tenderloin
  • cracked pepper
  • 2 tbsp olive oil
  • Sugar Maple Platter-Sized Plank soaked in water for 1 to 2½ hours

Orange Sauce Ingredients

  • 1 peeled and cubed medium orange
  • 1 sliced medium orange
  • 1 cup fresh-squeezed orange juice
  • 1 sliced medium yellow onion
  • ¾ cup chicken broth
  • 1 tbsp red wine vinegar
  • ¼ tbsp orange marmalade
  • ½ tbsp corn starch
  • 1 tbsp cold filtered water


While your grill is preheating to 600° F, rub the pork loin with salt and pepper, then lightly brush it with olive oil and sear on the grill, approximately 1 minute per side. Remove the loin from the grill, place on the prepared plank and arrange orange slices on top.

Leave your grill hood open, lower the temperature of your grill to low and wait 3 - 5 minutes until the grill temperature is approximately 350° F. Place the plank with the loin on your grill surface and grill for approximately 20 - 30 minutes. The pork loin will be done when its internal temperature is at 160° F.

While your pork loin is grilling, heat the olive oil in a medium skillet, then add the onions and sauté on medium heat until translucent (about 5 - 10 minutes). Add all of the remaining ingredients except the cornstarch and water to the skillet and bring to a boil for 5 minutes. Turn the heat to low and simmer for about 5 minutes while the loin continues to cook. Mix the cornstarch and cold water in a small bowl. Bring the orange sauce back to a low boil and add the cornstarch mixture, stirring constantly. Cook until thickened, approximately 3 - 5 minutes.

In the last few minutes of grilling, brush the pork loin with a small amount of the orange sauce. After removing the pork loin from the grill and letting it rest for at least 10 minutes, cut into serving slices, top with the remaining orange sauce and serve.