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.
Course
Entree
Cuisine
American
Keyword
Pork
Prep Time10minutes
Cook Time32minutes
Cooling Time5minutes
Total Time42minutes
Servings8people
Ingredients
⅓cuphoney
⅓cupreduced-sodium soy sauce
⅓cupteriyaki sauce
3tbspbrown sugar
1tbspminced fresh ginger root
3garlic clovesminced
4tspketchup
½tsponion powder
½tspground cinnamon
¼tspcayenne pepper
2pork tenderloinsabout 1 pound each
Instructions
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.
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.