Honey-Grilled Pork Tenderloin Recipe
Honey-Grilled Pork Tenderloin Recipe photo by Taste of Home

Honey-Grilled Pork Tenderloin Recipe

Publisher Photo
I received this recipe from my daughter. We were having guests for dinner one night and I thought this entree would be the perfect start in planning the menu.
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min. + standing
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min. + standing
MAKES: 2 servings

Ingredients

  • 3 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1 pork tenderloin (3/4 pound)
  • 4-1/2 teaspoons honey
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil

Nutritional Facts

5 ounces cooked pork equals 298 calories, 8 g fat (2 g saturated fat), 95 mg cholesterol, 373 mg sodium, 21 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.

Directions

  1. In a large resealable plastic bag, combine the soy sauce, garlic and ginger; add the pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
  2. In a small saucepan, combine the honey, brown sugar and oil. Cook and stir over low heat until sugar is dissolved. Remove from the heat; set aside.
  3. 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.
  4. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°, basting frequently with honey mixture. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Honey-Grilled Pork Tenderloin in Reminisce June/July 2009, p49

Nutritional Facts

5 ounces cooked pork equals 298 calories, 8 g fat (2 g saturated fat), 95 mg cholesterol, 373 mg sodium, 21 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.

This recipe pairs well with a light white wine.

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