GRILLED MARINATED PORK TENDERLOIN
My sister, who has always had a knack for tossing spices and ingredients together, introduced this pork tenderloin dish to our family at a barbecue she hosted. She worked at the ingredients until she came up with a recipe she could share with all of us. It's a healthy alternative to steak, easy to prepare, and can be made ahead of time. -Lisa Peters, Dewitt, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings (2/3 cup sauce).
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the sauce ingredients; serve with pork.
Nutrition Facts : Calories 442 calories, Fat 33g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 781mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
MARINATED GRILLED PORK TENDERLOIN
This is a wonderful tenderloin that tastes best when marinated for 24 hours.
Provided by Donna Leigh
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
- Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 313 calories, Carbohydrate 28.1 g, Cholesterol 94.7 mg, Fat 8.3 g, Fiber 0.4 g, Protein 31.5 g, SaturatedFat 3 g, Sodium 1120.6 mg, Sugar 25.2 g
GRILLED PORK TENDERLOIN
Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.
Provided by Alton Brown
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the pork tenderloin of any excess fat and silver skin.
- Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
- Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
- Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams
GRILLED ROSEMARY PORK TENDERLOIN
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
- Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
- When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams
BEST MARINATED PORK TENDERLOIN
Make and share this Best Marinated Pork Tenderloin recipe from Food.com.
Provided by Emilyrae
Categories Pork
Time 35m
Yield 12 4-ounce portions, 12 serving(s)
Number Of Ingredients 6
Steps:
- Place pork tenderloin in large ziploc bag.
- Peel and lightly crush garlic.
- Add garlic and ginger to bag.
- Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
- Pour over pork tenderloin.
- Marinate in ziploc bag in fridge for up to 3 days.
- (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
- Grill on BBQ or broil in oven until medium (about 15 minutes).
- Very dark and tasty with a light pink centre.
- Great over rice or with baked potatoes and grilled asparagus.
MARINATED PORK TENDERLOIN ON THE GRILL
The marinade leaves this grilled pork tenderloin moist, tender, and tasty.
Provided by JulieN
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h40m
Yield 8
Number Of Ingredients 5
Steps:
- Lay pork tenderloins on a cutting board and remove silver skins with a sharp knife. Place pork in a large resealable plastic bag.
- Combine soy sauce, olive oil, brown sugar, and rosemary in a small bowl. Pour marinade over pork in the bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours.
- Remove pork from the marinade and shake off excess. Discard the remaining marinade. Place pork on a plate and allow to come to room temperature, about 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pork on the preheated grill and grill until slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C) for medium rare, or 160 degrees F (71 degrees C) for medium. Allow pork to rest 5 minutes before slicing into medallions for serving.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 5.2 g, Cholesterol 61.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 23.5 g, SaturatedFat 2 g, Sodium 1402 mg, Sugar 3.7 g
MARINATED GRILLED PORK TENDERLOIN
Steps:
- Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
- Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
- Preheat an outdoor grill or indoor grill pan.
- Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
- Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
- Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.
GRILLED MARINATED PORK FILLET
Steps:
- Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.
- About 30 minutes before cooking time, heat a grill until it is hot. Preheat the oven to 200 degrees.
- Remove the pork fillet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered, about 6 minutes, then turn the fillet over. Cook, covered, for 6 minutes on the second side, until the meat is nicely grilled on all sides.
- Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in the 200-degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the fillet, and serve with some of the juices.
GRILLED GARLIC PORK TENDERLOIN
A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long.
Provided by Rodger
Categories Pork
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
- Blend.
- Put the pork in a sealable plastic bag and pour the marinade over it.
- Put in the refrigerator for 1-2 days, turning occassionally.
- Let pork stand at room temperature about 30 minutes before cooking.
- Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 445.7, Fat 26.1, SaturatedFat 5.2, Cholesterol 147.6, Sodium 473.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 47.9
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- Place the pork along with the rest of the ingredients into a large ziplock bag together and marinade for at least 4 hours.
- Prepare the grill for indirect heat and remove the pork from the ziplock and place onto an oiled grill.
- Grill for 20 to 25 minutes until the middle of the tenderloin is at 145 degrees (using a thermometer)
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