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
Recommended: 55 Labor Day Grilling Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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)
- In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
- Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain pork and discard marinade. 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