So I am sure you can tell from the photo that today's post is from Kim and not Kelsey. We (me and her dad) really need to work on the photographs that we take for the blog! Sorry the photo does not do justice to the wonderful flavors of this grilled tenderloin.
Grilling season finally hit Penticton last week as the weather reached the 70s and 80s, so I was thrilled to find a new recipe for pork tenderloin to use on the BBQ. No one is more excited by grilling season than me as my husband is a master barbecuer and I love having him take an active part in the meal preparation. I found this tasty recipe with an Asian flair on foodnetwork.com and I chose it as it was listed as easy, had a marinade/sauce and used simple ingredients that I had on hand. I did minimal tweaking and the pork was so tender and wonderfully delicious. Tim and I have deemed this one worthy of making again.
Marinated Grilled Pork Tenderloinas found on food network.com: Recipe courtesy Charlie Palmer, Charlie Palmer's Casual Cooking, William Morrow, 2001
- 3 (3/4 to 1 pound) pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup dry sherry (I used a sweet white wine instead as that is what I had on hand)
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons minced fresh rosemary
- 1 tablespoon minced shallots (I used green onion, chopped as it is what I had on hand)
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, crushed (my addition to the recipe)
Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding. (I have never done this before and am not sure if this is why the pork was so tender. I did it this time and will do it with other recipes now!)
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
Preheat an outdoor grill or indoor grill pan.
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.