Grilled Pork Tenderloin




Grilled Pork Tenderloin

Adapted from the Paula Deen & Friends cookbook

Prepare a marinade in a large measuring cup by adding: 1/4 cup soy sauce; 2 tablespoons dry red wine; 1 tablespoon honey; 1 tablespoon brown sugar, dark or light brown; 2 cloves garlic, minced; 1 teaspoon minced fresh ginger; 1/2 teaspoon ground cinnamon; 2 green onions, chopped, white and green parts and whisk to combine. Place 1 pork tenderloin (2 to 2-1/2 pounds) in a resealable plastic bag, pour on marinade and seal the bag. Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat the oven to 350F. Remove the tenderloin from the marinade and pat dry. Reserve the marinade. Grill the meat for about 35 to 40 minutes. Allow the meat to sit for about 10 minutes before cutting into 2-inch pieces for serving.

While the meat is grilling, gently simmer the reserved marinade in a small saucepan until it is reduced to about 2 tablespoons, stirring occasionally. Drizzle a small amount of marinade over each serving of meat. Serves 6 to 8.

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