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Grilled Marinated Pork Tenderloin

My sister, who has always had a knack for tossing spices and ingredients together, introduced this pork tenderloin dish to our family at a barbecue she hosted. She worked at the ingredients until she came up with a recipe she could share with all of us. It's a healthy alternative to steak, easy to prepare, and can be made ahead of time. —Lisa Peters, Dewitt, New York
  • Total Time
    Prep: 15 min. + marinating Grill: 25 min.
  • Makes
    6 servings (2/3 cup sauce)

Ingredients

  • 3/4 cup canola oil
  • 1/3 cup soy sauce
  • 1/4 cup white vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • MUSTARD SAUCE:
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon crushed red pepper flakes, optional

Directions

  • In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
  • Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
  • In a small bowl, combine the sauce ingredients; serve with pork.
Nutrition Facts
4 ounce-weight: 442 calories, 33g fat (6g saturated fat), 91mg cholesterol, 781mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 31g protein.

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Reviews

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Average Rating:
  • justmbeth
    Sep 27, 2010

    Tasty, simple marinade. Sauce was good addition.

  • AdeleDegnan
    Jul 11, 2010

    It was quite tasty. The pork was moist and quite tender. The sauce was mild and enhanced the delicate taste of the tenderloin. I even put some of it on the roasted potatoes and green beans I made as an accompaniment. I did use light mayo in the sauce to cut some calories. Will make this again.

  • cathy1022
    Jul 1, 2010

    I made this recipe as written as is my practice. It was mouth watering. So tender and the mustard sauce is the best. Don't change anything.