MARINATED GRILLED PORK TENDERLOIN
This is a wonderful tenderloin that tastes best when marinated for 24 hours.
Provided by Donna Leigh
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 313 calories, Carbohydrate 28.1 g, Cholesterol 94.7 mg, Fat 8.3 g, Fiber 0.4 g, Protein 31.5 g, SaturatedFat 3 g, Sodium 1120.6 mg, Sugar 25.2 g
BEST MARINATED PORK TENDERLOIN
Make and share this Best Marinated Pork Tenderloin recipe from Food.com.
Provided by Emilyrae
Categories Pork
Time 35m
Yield 12 4-ounce portions, 12 serving(s)
Number Of Ingredients 6
Steps:
- Place pork tenderloin in large ziploc bag.
- Peel and lightly crush garlic.
- Add garlic and ginger to bag.
- Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
- Pour over pork tenderloin.
- Marinate in ziploc bag in fridge for up to 3 days.
- (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
- Grill on BBQ or broil in oven until medium (about 15 minutes).
- Very dark and tasty with a light pink centre.
- Great over rice or with baked potatoes and grilled asparagus.
MARINATED PORK TENDERLOIN FOR THE GRILL
I love to grill, no matter the weather! This recipe lets you bring a bit of the tropics into your home, regardless of the temperature outside. Prep time is marinating time!
Provided by breezermom
Categories Pineapple
Time 9h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place tenderloins in a large shallow container. Combine pineapple juice, ginger root, soy sauce, garlic and mustard. Stir well. Pour over the tenderloins. Cover and refrigerate at least 8 hours, turning the tenderloins occasionally.
- Remove the tenderloins from the marinade. Insert a meat thermometer into one tenderloin, making sure it does not touch any fat.
- Grill over medium coals for 50 to 55 minutes, or until the thermometer registers 160 degrees. Turn the tenderloins occasionally. Let stand 10 to 15 minutes once they are done before slicing.
- Grill the pineapple slices over medium coals for 1 minute on each side.
- Slice the tenderloin, and serve with the pineapple slices.
GRILLED PORK TENDERLOIN
Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.
Provided by Alton Brown
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the pork tenderloin of any excess fat and silver skin.
- Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
- Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
- Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams
MARINATED GRILLED PORK TENDERLOIN
Steps:
- Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
- Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
- Preheat an outdoor grill or indoor grill pan.
- Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
- Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
- Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.
MARINATED PORK TENDERLOIN
Steps:
- Score pork with a fork, place in baking dish and set aside. In medium bowl combine all ingredients and stir. Pour over tenderloin and cover. Let sit for at least a half hour. Remove from marinade and cook in a cast iron skillet or on a BBQ for about 10 minutes. Serve.
ASIAN MARINATED GRILLED PORK TENDERLOIN
Provided by Anne Burrell
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
- Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
- Preheat the grill to medium-high heat.
- Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
- Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
- Pork- the other white meat!
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
AWESOME MARINADE FOR PORK TENDERLOIN
I'm passing this on from a girlfriend of mine. I made it and all I can say is "Wow"! I actually marinaded the tenderloins for 72 hours because I forgot I had it in the refrigerator and it was wonderful.
Provided by Chippie1
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Pour in gallon plastic bag, add pork, remove air and seal.
- Marinade in refrigerator 48hours.
- Grill 30 minutes turning pork tenderloins every 5 minutes.
- Pork will become crusty brown all over!
GRILLED PORK TENDERLOIN MARINATED IN SPICY SOY SAUCE
I love pork tenderloin, and this recipe, adapted from Eating Well magazine (Aug/Sept 2006 issue), is a terrific way to prepare it. Cutting the meat into medallions not only makes it super-quick to grill (please don't overcook pork tenderloin!), it also allows the marinade to add more of its flavor and makes an attractive presentation. I marinated this around 7 hours, rather than the 2 called for in the recipe. The magazine suggested serving with snow peas and brown rice. Cooking/passive work time includes 2 hours to marinate.
Provided by GaylaJ
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk soy sauce and sugar until the sugar is completely dissolved; stir in garlic, ginger, chile and oil.
- Place pork in a heavy duty, resealable plastic bag and add marinade; squeeze air out and seal. Turn the bag to coat the medallions, then refrigerate for 2 hours, turning the bag once to redistribute the marinade. (I marinated several hours, turning at least every couple of hours.).
- Preheat grill to medium. Remove pork from marinade (discard marinade); grill until just cooked through, 3 to 5 minutes per side.
- *Note: I've seen several questions and a bit of confusion in the forums here regarding pork tenderloin versus pork loin roast. They are not the same. Pork tenderloin is a very lean, tender cut from the loin section. It is long and slender, and usually weighs between 3/4 and 1 1/2 pounds. It has a mild flavor, so it benefits from being prepared with a rub, marinade or sauce, but does NOT benefit from extended cooking. To keep tenderloin juicy, make sure you don't overcook it. Contrary to rules from the past, most pork now is safe and best enjoyed still slightly pink in the center ;).
Nutrition Facts : Calories 200.8, Fat 8.4, SaturatedFat 2.5, Cholesterol 74.8, Sodium 410.6, Carbohydrate 6.1, Fiber 0.2, Sugar 4.8, Protein 24
TENDER BALSAMIC MARINATED PORK TENDERLOIN
My MIL was comming over for dinner and I came up with this recipe. I actually made two pork tenderloins, one marinaded in this, and another store bought tenderloin that was marinading in the package. This turned out far better! Cook time is an estimate.
Provided by flume027
Categories Very Low Carbs
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag.
- Shake to mix.
- Add pork tenderloin to bag and marinade 4-24 hours.
- Cook on grill or oven.
- Oven setting is 375, usually 25 minutes per pound.
- Pork is done when thermometer reads between 140 and 160 degrees.
- I take mine out of the oven when it's at 140 and then let it rest, because when meat rests, it continues to cook and will reach a higher internal temperature.
EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
CITRUS-MARINATED PORK TENDERLOIN
**Cooking Club Magazine - June/uly 2010** If you don't want to heat up the grill, roast the pork in a 400 degree oven. Pat the pork dry with paper towels and brown it on all sides in 1 tbsp oil in a large skillet. Then roast it in the oven on a rimmed baking sheet for 15 minutes or until the internal temperature reaches 145 degrees. Per serving: 195 cal, 6 g total fat, 32.5 g protein, 1 g carb, 90 mg cholesterol, 110 mg sodium, 0 g fiber
Provided by Amanda
Categories Pork
Time 35m
Yield 2 Tenderloins, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow glass baking dish, stir together all ingredients except pork. Add tenderloins; turn to coat all sides. Cover and refrigerate 1 to 3 hours to marinate, turning occasionally.
- Heat grill, remove pork from marinade and discard leftover marinade. Place pork on a gas grill over medium heat or on a charcoal grill 4 to 6 inches over medium coals, cover grill.
- Grill 20 minutes or until no longer pink in center, turning once. Remove pork from grill. Cvoer loosely with foil; let stand 10 minutes before slicing.
Nutrition Facts : Calories 243.2, Fat 10.5, SaturatedFat 3.1, Cholesterol 99.8, Sodium 268.4, Carbohydrate 4.1, Fiber 0.1, Sugar 3.6, Protein 31.3
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN
Recipe from package of pork chops.Prep time does not include marinating time. You can alternately use dried chipotle, just rehydrate in hot water for about 15 mins and then chop. I actually like this better as a marinade for pork tenderloin.
Provided by cylee
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
- Seal bag and refrigerate for up to 24 hours.
- Remove chops from marinade (discard marinade).
- Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.
GRILLED MARINATED PORK TENDERLOIN (BBQ)
From the Junior League cookbook "Generations" in Rockford, IL. Has jalapeno and crushed red pepper flakes for those who like it hot.
Provided by Oolala
Categories Pork
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the jalapeno pepper, ginger, honey, sesame oil, soy sauce, and red pepper flakes in a plastic food storage bag.
- Add the pork tenderloins and marinate overnight; drain.
- Oil the rack on the BBQ and make the flame medium. Pat the meat dry and grill the whole tenderloins for 8-10 minutes on each side, turning once until just cooked through; do not overcook.
- Let stand on a carving board, covered loosely, for 5-10 minutes. Cut lenghtwise into thin slices and serve.
Nutrition Facts : Calories 433.8, Fat 15.7, SaturatedFat 4.7, Cholesterol 149.7, Sodium 866.4, Carbohydrate 24.3, Fiber 0.3, Sugar 23.5, Protein 48.1
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- Place the pork along with the rest of the ingredients into a large ziplock bag together and marinade for at least 4 hours.
- Prepare the grill for indirect heat and remove the pork from the ziplock and place onto an oiled grill.
- Grill for 20 to 25 minutes until the middle of the tenderloin is at 145 degrees (using a thermometer)
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