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Grilled Pork Tenderloins Recipe
Grilled Pork Tenderloins Recipe photo by Taste of Home

Grilled Pork Tenderloins Recipe

Publisher Photo
We do a lot of grilling during the summer months, and this recipe is one my entire family loves.
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES: 8-10 servings

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

  1. 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.
  2. 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.
Freeze option: Freeze uncooked pork in bag with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.
Originally published as Grilled Pork Tenderloins in Country Extra May 2004, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Grilled Pork Tenderloins

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   (2)
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MY REVIEW
Reviewed Dec. 5, 2011

"GREAT marinade. I improvised a little because I didn't have teriyaki sauce or onion powder. I used more soy and added a little more honey and sugar than called for. I used onion flakes and garlic powder. Even though I only marinaded for 8 hours the pork was so flavorfull. I used all the marinade for the meat and then boiled the marinade for basting."

MY REVIEW
Reviewed Jul. 4, 2010

"This is an outstanding recipe! My family and company loved it. Even the leftovers are delicious--so tender and juicy. The flavor of the marinade is wonderful and would also be great on chicken and even salmon. I will definitely make this again and will experiment with it on other meats."

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