Honey-Grilled Pork Tenderloin Recipe

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

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4 1 1
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min. + standing
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min. + standing

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

Directions

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.
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.
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 20-25 minutes or until a 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: 298 calories, 8g fat (2g saturated fat), 95mg cholesterol, 373mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.

  • 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
  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. Lightly oil 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 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

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pajamaangel User ID: 1603339 260983
Reviewed Feb. 8, 2017

"While this was delicious, I thought it tasted more like an Asian grilled tenderloin than honey. The sesame and soy overwhelmed the honey. It was not as sweet as I thought it would be."

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