Pork tenderloin is a nice size for quick cooking on the grill, and you can vary the flavor as much as you like with different marinades. This one is from Steven Raichlen’s BBQ USA. I usually see them trimmed to between 1 and 1-¼ pounds, which serves 2 to 3. This is enough marinade for up to about 4 tenderloins that size.
Soy-Glazed Grilled Pork Tenderloin
1 or more pork tenderloins
1 cup soy sauce
½ cup red wine vinegar
1 tablespoon vegetable oil
1 tablespoon minced fresh garlic
2 teaspoons dried oregano
1 teaspoon cracked black pepper
For just one tenderloin I cut the marinade in half.
Mix all ingredients and place with the meat in a large zip-loc bag. (Gallon zip-loc bags are the best way to marinate anything I think. Or put it in a baking dish, cover, and turn a few times.) Marinate in refrigerator at least 4 hours, preferably overnight. Remove meat from marinade and bring to room temperature before cooking.
While getting the grill ready, pour the marinade into a saucepan, bring to a boil, boil two minutes.
For a charcoal grill, spread out your coals unevenly so you have a hot part and a medium part. Sear the meat a minute or two per side on the hot part then finish cooking on the medium part. On a gas grill you can just turn it down after searing the meat. Baste several times with the boiled marinade. Total cooking time will be 12-16 minutes; look for 160F on an instant-read thermometer for medium.
Remove the meat to a cutting board. Let rest about 3 minutes and then slice diagonally.
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