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Grilled Pork Tenderloins

Grilled Pork Tenderloins
We do a lot of grilling during the summer months, and this recipe is one my entire family loves.
8-10 ServingsPrep: 10 min. + marinating Grill: 20 min.

Ingredients

  • 1/3 cup honey
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup teriyaki sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 4 teaspoons ketchup
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 pork tenderloins (about 1 pound each)
  • Hot cooked rice

Directions

  • In a large bowl, combine the first 10 ingredients. Pour half of the
  • marinade into a large resealable plastic bag; add tenderloins. Seal
  • bag and turn to coat; refrigerate for 8 hours, turning occasionally.
  • Cover and refrigerate remaining marinade.
  • Drain and discard marinade from meat. Grill, covered, over indirect
  • medium-hot heat for 10-12 minutes on each side or until a
  • thermometer reads 145°, basting with reserved marinade. Let
  • stand for 5 minutes before slicing. Serve with rice. Yield: 8-10
  • servings.
© Taste of Home 2013

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Grilled Pork Tenderloins (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013