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Herb Grilled Pork Tenderloin Recipe
Herb Grilled Pork Tenderloin Recipe photo by Taste of Home

Herb Grilled Pork Tenderloin Recipe

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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
TOTAL TIME: Prep: 10 min. + marinating Grill: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 25 min.
MAKES: 6 servings

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)

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Herb Grilled Pork Tenderloin in Healthy Cooking June/July 2008, p62

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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