“This is a wonderful tenderloin that tastes best when marinated for 24 hours.” - by Donna Leigh
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
- Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition
Amount Per Serving (4 total)
- Calories
- 313 cal
- 16%
- Fat
- 8.3 g
- 13%
- Carbs
- 28.1 g
- 9%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Loved this marinade! I was looking for a creative way to use some of the plum jam that I made last year and this looked interesting. I followed the recipe exactly for the ingredients, but used pork ch..." See moreops instead of a pork tenderloin. Grilled outside . . .perfect spring/summer food! We'll definitely be having this again!"
SAGOLF100
"It is funny, I made this recipe about 10 years ago and now can't find it. I was very happy to find it here. The only thing missing is that when you take the meat off the grill, you should wrap it in..." See more foil and let it rest for about 5 minutes or so. You might want to reduce the temperature from 145 to 140 to take that into consideration. The meat will have a pinkish shell because of the marinade, but the inside meat should be the white of pork. This is a great one to grill for a party. I have several times."
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