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Marinated Pork Tenderloin

Marinated Pork Tenderloin

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    6 h 30 m
WKELLER

WKELLER

A slightly sweet marinade that makes for the best tasting pork you will ever have.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1008 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
  2. Preheat grill for high heat.
  3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MomSavedbyGrace
505

MomSavedbyGrace

1/11/2007

Found this fantastic recipe a year ago, have made it several times since for both company and just the family. It is absolutely delicious and it consistently gets rave reviews. Here's what I do: double the marinade, except for the cinnamon. Mince 2 Tbsp. fresh onion in place of dried. I try to marinade all day, but I have found that even a few hours is sufficient. I bake the tenderloins in a 400 oven for about 40 min. And the biggest tip: take the leftover marinade, boil, and add cornstarch or a flour roux to thicken and make a delicious sauce/gravy. Other Tips - #1) don't leave out the sherry. It really makes the recipe. You can buy cream sherry at your local spirits store for around $7 a bottle and you can utlitize it in many recipes. #2) if you are looking for a good side dish to match this pork, try Baked Pineapple Casserole off of this site. It is excellent!!

OneSweetShannon
400

OneSweetShannon

9/6/2006

Didn't change a thing and it was awesome! Marinated it for 12 hours. I don't have an outdoor grill, so I used my cast iron grill pan on the stove. The best part was the chargrilled outer part -- mmmmmmmm! Next time I'll probably sear it on the stovetop and finish it off in the oven. I'll probably also boil and reduce down some of the left over marinade to make a yummy sauce. This is now officially the only pork tenderloin recipe I'll ever need. My husband thought it was amazing, as did my very picky ten year old. Edited to Add -- Made this a week later (couldn't wait any longer, it was that good) and did just that -- I seared it on the grill pan, stuck in a meat thermometer, and finished it off in a 350 oven until it reached 160, about 25-30 minutes. I boiled the marinade to reduce it to a nice gravy. Mmmmmmm! It was moist throughout and so good. My husband had thirds!

MARY DOMAZ
249

MARY DOMAZ

1/14/2013

My family thought this recipe was okay, but nothing outstanding. We will not likely make it again.

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