Combine marinade ingredients in a medium bowl and marinate, refrigerated at least 4 hours, and up to overnight. Let come to room temperature before cooking.
Heat a gas or charcoal grill to medium-high heat. Sear the roast or tenderloins on all sides, reduce heat and continue cooking over indirect heat until the meat reaches and internal temperature of 165 degrees F. This will take 1-1/2 hours for the pork roast and 30-45 minutes for the tenderloin. The outside will get very dark because of the honey and marmalade. Let rest 10 minutes before carving.
Combine marinade ingredients in a medium bowl and marinate, refrigerated at least 4 hours, and up to overnight. Let come to room temperature before cooking.
Heat a gas or charcoal grill to medium-high heat. Sear the roast or tenderloins on all sides, reduce heat and continue cooking over indirect heat until the meat reaches and internal temperature of 75 degrees C. This will take 1-1/2 hours for the pork roast and 30-45 minutes for the tenderloin. The outside will get very dark because of the honey and marmalade. Let rest 10 minutes before carving.
Pure Orange Extract
