Herb Grilled Pork Tenderloin Recipe

3 1
Herb Grilled Pork Tenderloin Recipe
Herb Grilled Pork Tenderloin Recipe photo by Taste of Home
Publisher Photo

Herb Grilled Pork Tenderloin Recipe

Be the first to add a review
3 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 25 min.

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)

Directions

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.
Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan.
Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a 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 ounce-weight: 226 calories, 7g fat (2g saturated fat), 84mg cholesterol, 261mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

  • 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)
  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. Lightly oil 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 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerb Grilled Pork Tenderloin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review