NEXT RECIPE >

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

Grilled Pork Tenderloins Recipe

Read Reviews
5 4 4
Publisher Photo
We do a lot of grilling during the summer months, and this recipe is one my entire family loves. —Betsy Carrington, Lawrenceburg, Tennessee
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES: 8 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

Nutritional Facts

3 ounces cooked pork: 196 calories, 4g fat (1g saturated fat), 64mg cholesterol, 671mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from meat. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice.
    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.
    Yield: 8 servings.
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

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
DWare5883 User ID: 5884353 246276
Reviewed Mar. 29, 2016

"Wow. Marinade is really amazing and let it marinade for 24 hours. I would definitely save a little marinade to warm up to drizzle of the sliced pieces of pork."

MY REVIEW
mocalcook User ID: 7633888 227822
Reviewed Jun. 12, 2015

"fantastic!"

MY REVIEW
HBcook User ID: 2966570 132604
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
centralvacmama User ID: 3711919 68222
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."

Loading Image