Recipe by Donna Leigh
"This is a wonderful tenderloin that tastes best when marinated for 24 hours."
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minced fresh ginger root
chopped fresh parsley
2 (12 ounce)
It is funny, I made this recipe about 10 years ago and now can't find it. I was very happy to find it here. The only thing missing is that when you take the meat off the grill, you should wrap it in foil and let it rest for about 5 minutes or so. You might want to reduce the temperature from 145 to 140 to take that into consideration. The meat will have a pinkish shell because of the marinade, but the inside meat should be the white of pork. This is a great one to grill for a party. I have several times.
Loved this marinade! I was looking for a creative way to use some of the plum jam that I made last year and this looked interesting. I followed the recipe exactly for the ingredients, but used pork chops instead of a pork tenderloin. Grilled outside . . .perfect spring/summer food! We'll definitely be having this again!
I prepared this before work and let it marinate for over 24 hours, We cooked it on a gas grill on semi indirect heat. We used an electric meat thermometer and cooked until it was about 150 degrees. 145 degrees is a safe temp but a little on the pink side for me. We let it sit for about 5 minutes before carving and It turned out PERFECT! Juicy on the inside and nicely grilled on the outside. Since there are only two of us we shared half with the neighbors…they loved it too! Perfect dinner for a warm fall evening!
This marinade has a slightly oriental flavor that I really like. I've never grilled pork tenderloin, but it turned out well. Due to the amount of sugar in the marinade, it is important to oil the grate and use a medium heat, as the submitter stated, or use an indirect method. I think it would make a great sauce for chicken, pineapple and bell pepper skewers, too!
We loved this recipe!!! Gives it a delicious flavor!! Already made it twice!!
wrap tenderloins in aluminum wrap and let meat rest for approx. 5 minutes
In CT and we have 2 feet of snow on the ground and it is snowing as I write this so grilling is out of the question. Marinated for 24 hours and then roasted in 325º oven at 25 minutes per pound. After removing from oven, covered with foil and let meat rest 5 minutes. Absolutely scrumptious and the mouthwatering fragrance of the marinade soaked pork filled out house with a divine scent. Couldn't be better!
Marinated Grilled Pork Tenderloin Haiku: "Love pork tenderloin, especially when it's grilled. Tasty marinade." I wish I'd have marinated mine for 24 hrs. (more like half that time for me) b/c I can only imagine how much more flavorful it would've been had it had longer to penetrate w/ that flavor. Halved the recipe for 1 tenderloin that was a little over 1 lb. for 3 of us. Wary of the cinnamon, but used it, and everything else, as directed. Delicious marinade that I'm sure would be just as good on chicken, pork chops, or cheap steak.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Grilled Pork Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
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