Grilled Ginger-Peanut Pork Tenderloin

Grilled Ginger-Peanut Pork Tenderloin

44 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    8 h 30 m
DIANA F
Recipe by  DIANA F

“Marinate pork tenderloins overnight, then grill them to perfection the next day. Delicious!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
  2. Preheat an outdoor grill for high heat.
  3. Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.

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Reviews (44)

Rate This Recipe
NJGARDENLADY
31

NJGARDENLADY

We loved this! Since bad weather made indoors. Cooked at 425F for 20 minutes. Delicious! Many Thanks for this keeper!

Danae
22

Danae

This turned out really well. It was too cold outside for the bbq so I roasted it in the oven at 450. It took about 25 - 30 minutes to get an internal temperature of 150.

RODANEE
12

RODANEE

This was so good. I used teriyaki because I was out of soy and also added some crushed pepper to the mix. No additional salt was needed. I seared it on the stove top in a grill pan then moved it to the oven to finish cooking over a bed of some sliced onions. I would certainly make this again. The P.B was a nice addition.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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