Grilled Ginger-Peanut Pork Tenderloin Recipe - Allrecipes.com
Grilled Ginger-Peanut Pork Tenderloin Recipe
  • READY IN 8+ hrs

Grilled Ginger-Peanut Pork Tenderloin

Recipe by  

"Marinate pork tenderloins overnight, then grill them to perfection the next day. Delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
  2. Preheat an outdoor grill for high heat.
  3. Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 8 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2008

We loved this! Since bad weather made indoors. Cooked at 425F for 20 minutes. Delicious! Many Thanks for this keeper!

 
Most Helpful Critical Review
Aug 19, 2010

Grilled up perfectly; tender and juicy. Marinade smelled divine. But family did not care for the flavor of the finished product.

 

56 Ratings

Dec 03, 2008

This turned out really well. It was too cold outside for the bbq so I roasted it in the oven at 450. It took about 25 - 30 minutes to get an internal temperature of 150.

 
Nov 05, 2008

This was so good. I used teriyaki because I was out of soy and also added some crushed pepper to the mix. No additional salt was needed. I seared it on the stove top in a grill pan then moved it to the oven to finish cooking over a bed of some sliced onions. I would certainly make this again. The P.B was a nice addition.

 
Jun 01, 2009

Absolutely perfect! My husband cannot get over how good this is - "this may be the best thing we have ever made..." All of the flavors combine beautifully so that none of the ingredients are overwhelming or obvious.

 
Jun 02, 2009

Great flavor. This turned out so moist. I did some research, because I don't have an outdoor grill. I ended up roasting the tenderloins at 375. They took probably about 20 minutes, but I wasn't counting minutes. I read as long as it hits 137 degrees it is safe, so I took it out at 140 and tented it for 10 minutes. Not a dry bit on the pork!

 
Jan 26, 2009

this made a great tasting tenderloin - very tender and juicy. but, like the other reviewer, i could not taste the peanut butter, curry, or ginger. i marinated it overnight, and baked it in the oven rather than grilling.

 
Jan 25, 2010

This is a wonderful recipe! We served it for Sunday lunch for church friends and they asked for seconds and even thirds! Didn't change a thing, except for method of cooking. I roasted it at 400 for about 38 minutes until the meat thermometer reached 150. So moist, tender and flavorful! Will make again and again! Thanks, Diana!

 

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Nutrition

  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 703 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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