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Publisher Photo
Flavor a few pork tenderloins with this easy rub before putting them on the grill, and you're in for a terrific treat. They make an extra-special summer meal.——Beth Walton, Columbus, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 30 min.

Ingredients

  • 1 small onion, finely chopped
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 pork tenderloins (1 pound each)

Directions

Combine the first nine ingredients; rub over pork. Cover and refrigerate for at least 2 hours.
Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack Place pork over drip pan and grill, covered, over indirect medium heat for 30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Ginger Spiced Pork in Country Woman March/April 2005, p36

Nutritional Facts

4 ounce-weight: 210 calories, 6g fat (2g saturated fat), 90mg cholesterol, 261mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

  • 1 small onion, finely chopped
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 pork tenderloins (1 pound each)
  1. Combine the first nine ingredients; rub over pork. Cover and refrigerate for at least 2 hours.
  2. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack Place pork over drip pan and grill, covered, over indirect medium heat for 30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Ginger Spiced Pork in Country Woman March/April 2005, p36

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