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Marinated Grilled Pork Tenderloin Recipe

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This recipe for Marinated Grilled Pork Tenderloin is from Welcome To Caroline's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Marinated Pork Tenderloin
Ingredients:  
Ingredients:  
¼ cup soy sauce
¼ cup packed brown sugar
2 tablespoons sherry
1 ½ teaspoons dried minced onion
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 pinch garlic powder
2 (¾ pound) pork tenderloins
Directions:
Directions:
1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
 

Grilled Pork Tenderloin - Foolproof
Ingredients:  
Ingredients:  
marinated pork tenderloin
gas grill
Directions:
Directions:
1. Create the perfect crust by grilling pork tenderloin in a covered gas grill. (see the Grilled Pork Tenderloin recipe for details) A gas grill heated to high with the lid down can effectively cook a pork tenderloin directly (like a steak) and indirectly (like a roast) simultaneously.
2. The key with this method is to get this sear and cook the pork tenderloin as quickly as possible, before it has a chance to dry out. To develop an impressive crust (and to keep the grill from losing heat), you can use the "7-6-5" method for timing the pork.
3.THE "7-6-5" METHOD: The "7-6-5" method for grilling pork tenderloin refers to the amount of time each side gets, with the burners on high heat: seven minutes on the first side, six minutes on the second side, and then five minutes with the grill turned off and the lid closed.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
In theory, pork tenderloin is the perfect cut for grilling. It’s dressy enough to be served at an elegant dinner party, yet casual enough for weeknight supper. It’s substantial enough to be treated like red meat, yet mild enough to stand in for chicken or fish. It’s economical, healthy, readily available. Even its small size is attractive—except when you try to cook it. Pork tenderloin is just a little too small to be treated like a roast and a little too big to be treated like a steak.

 

 

 

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