I stole this recipe for Grilled Pork Tenderloins from a cookbook called Taste of Home: Ultimate Beef, Chicken & Pork Cookbook who stole it from Betsy Carrington from Lawrenceburg, TN. This recipe for grilled pork tenderloins gets its flavor from the delicious marinade. To make the marinade whisk together honey, soy sauce, teriyaki sauce, brown sugar, ketchup, minced ginger and garlic plus spices. Half of the marinade is poured over the pork and marinated overnight. The pork is grilled and basted with the other half of the marinade while cooking. Tender and juicy pork tenderloin is sliced before serving. This recipe is another great option to grill this summer, just be careful not to overcook it.
July 4th is National Barbecue Day and making Grilled Pork Tenderloins or Ranch Chicken Strips is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
In a large bowl, combine ⅓ cup honey, ⅓ cup reduced-sodium soy sauce, ⅓ cup teriyaki sauce, 3 tbsp brown sugar, 1 tbsp minced fresh ginger root, 3 minced garlic cloves, 4 tsp ketchup, ½ tsp onion powder, ½ tsp ground cinnamon and ¼ tsp cayenne pepper.
Pour half of the marinade into a large resealable plastic bag; add 2 pork tenderloins (about 1 pound each).
Seal bag and turn to coat; refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade. Drain and discard marinade from the meat. Place meat on grill over indirect medium-hot heat.
Grill for 20 to 35 minutes or until a thermometer reads 145 F, turning occasionally.
Every time you turn the meat, baste with reserved marinade.
Let stand 5 minutes before slicing.
Instead of discarding drained marinade you can cook it in a small pot to boil, and then leave to simmer on the stove top. The cooked marinade is a great glaze to serve with the pork slices.
Grilled Pork Tenderloins
Ingredients
- ⅓ cup honey
- ⅓ cup reduced-sodium soy sauce
- ⅓ cup teriyaki sauce
- 3 tbsp brown sugar
- 1 tbsp minced fresh ginger root
- 3 garlic cloves minced
- 4 tsp ketchup
- ½ tsp onion powder
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 2 pork tenderloins about 1 pound each
Instructions
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n a large bowl, combine the first 10 ingredients. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
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Drain and discard marinade from the meat. Grill, covered, over indirect medium-hot heat for 20 to 35 minutes or until a thermometer reads 145 F, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing.
Recipe Notes
When making marinade, half amount is approx. ¾ cup. Instead of discarding drained marinade you can cook it in a small pot to boil, and then leave to simmer on the stove top. The cooked marinade is a great glaze to serve with the pork slices. I cooked the tenderloins with the grill closed, for 8 minutes, basted the tenderloins, turned the meat and re-closed the grill. This was done every 8 minutes until the desired temperature was reached. For my grill it was done four times for a total of 32 minutes of cooking.