GRILLED SPICY PORK TENDERLOIN
Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPICY GRILLED PORK TENDERLOIN
I was experimenting in the kitchen the other day, and this is what I ended up with. I topped the tenderloin with sautéed mushrooms and served it with steamed asparagus and white rice. Prep time does not include overnight marinade.
Provided by Rumdrinker25
Categories Pork
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- First, make the marinade.
- Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder.
- Shake well in a sealed container to blend.
- Place Tenderloin in a 1 gallon ziploc bag.
- Pour marinade over tenderloin in bag and seal.
- Refrigerate overnight, turning occasionally.
- Heat grill to medium heat, about 350-375°F.
- Remove meat from marinade.
- Reserve marinade!
- Grill tenderloin over medium heat about 25-30 minutes or until done.
- Internal temp should reach 170°F to be done.
- While tenderloin is grilling, heat reserve marinade in a saucepan to a boil.
- Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce.
- When tenderloin is done, slice thinly and arrange on plate.
- Top with sauce & serve.
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