Herb Grilled Pork Tenderloin Recipe

Herb Grilled Pork Tenderloin Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

A flavorful herb marinade gives a lovely glaze and lots of savory grilled taste to this moist, melt-in-your-mouth tenderloin. The marinade's also great on chicken. Judy Neil-Royal Oak, Michigan

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Herb Grilled Pork Tenderloin Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Herb Grilled Pork Tenderloin Recipe

Prep: 10 min. + marinating Grill: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

1/2 cup sherry or reduced-sodium chicken broth
3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon canola oil
3 garlic cloves, minced
4-1/2 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 bay leaf
2 pork tenderloins (1 pound each)

Directions

In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. Yield: 6 servings.

Nutritional Facts 4 ounces cooked pork equals 226 calories, 7 g fat (2 g saturated fat), 84 mg cholesterol, 261 mg sodium, 7 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Herb Grilled Pork Tenderloin in Healthy Cooking June/July 2008, p62