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Marinated Grilled Pork Tenderloin

Marinated Grilled Pork Tenderloin

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 d 30 m
Donna Leigh

Donna Leigh

This is a wonderful tenderloin that tastes best when marinated for 24 hours.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1121 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
  3. 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).
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Reviews

SAGOLF100
12

SAGOLF100

4/5/2013

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 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.

AK3
4

AK3

4/17/2013

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 chops instead of a pork tenderloin. Grilled outside . . .perfect spring/summer food! We'll definitely be having this again!

Rose
2

Rose

9/26/2013

I prepared this before work and let it marinate for over 24 hours, We cooked it on a gas grill on semi indirect heat. We used an electric meat thermometer and cooked until it was about 150 degrees. 145 degrees is a safe temp but a little on the pink side for me. We let it sit for about 5 minutes before carving and It turned out PERFECT! Juicy on the inside and nicely grilled on the outside. Since there are only two of us we shared half with the neighbors…they loved it too! Perfect dinner for a warm fall evening!

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