"This is a wonderful tenderloin that tastes best when marinated for 24 hours." — Donna Leigh
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minced fresh ginger root
chopped fresh parsley
2 (12 ounce)
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!
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.
* 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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