are all you need for a perfectly grilled moist
and tender pork tenderloin everytime.
Tenderloins come 2 in a package.
One will serve about 3 people.
This is the simplest marinade. I mix it all in
a Ziplock bag and add the tenderloins.
When the grill is preheated it will only
take 15-18 minutes to cook. You want a
nice brown seared crust on the outside and
just a touch of pink on the inside. It will
continue to cook while it rests off the grill.
Slice and serve with any juices that are on
the platter. Leftover pork tenderloin make
great sandwiches the next day. I like it simply
on buttered French bread with a little
Dijon mustard or my cranberry chutney.
Even pork tacos with the usual fixings are
good. It’s another reason I usually make two.
Grilled Pork Tenderloin
2 pork tenderloins (2 per package)
2 T brown sugar
2 T balsamic vinegar
4 T (¼) C soy sauce
2-4 cloves garlic, minced
1.) Mix all ingredients in a Ziplock bag and add the
the pork. Squeeze out as much air as possible as
you zip the bag shut. Turn to coat the meat well.
Refrigerate and let marinade for at least an hour.
2.) Remove the tenderloin from the refrigerator
about 30 minutes before you grill to allow it to
reach room temperature. Pre-heat the grill to
3.) The key to a perfectly grilled tenderloin is to
evenly grill on all sides. Grill the first side for 5
minutes then roll it to each of the 4 sides for about
4-5 minutes per side. You want a nice browned
crust to form. You don’t want it to dry out.
4.) Remove to a platter and let is rest for about 10
minutes before you slice it on the diagonal. Serve
and drizzle over any accumulated juices.