Grilled Pork Tenderloin
This is perfect summer fare. A quick marinade adds loads of flavor to this pork whether you have an hour or all night. A quick sauce add the final touch. Serve it with a light salad and a few roasted potatoes and you're in for a great weeknight meal.
Ingredients
The Marvelous Marinade
- 4 cloves garlic
- 1/2 cup soy sauce gluten free
- 1/4 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon ground ginger
The Perfect Pork Tenderloin
- 2 medium pork tenderloins about 1 pound each
The Sensational Sauce
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil optional
Instructions
Make the marvelous marinade
- Peel and press the garlic cloves
- Combine the soy sauce, balsamic vinegar, Dijon mustard, pressed garlic and ground ginger in a cup
- Stir to combine
Prepare the pork
- Place the pork tenderloins in a large bowl or plastic bag. Pour the marinade over the pork and refrigerate for anywhere from 1 hour to overnight. (I often make this in the morning before work and let it marinate all day).
- Heat the grill to medium hot. Remove the pork tenderloins from the marinade and place on the grill.
- Cook until the pork is 160 degrees at the thickest part. About 8-10 minutes per side depending on the size of the tenderloins and your grill
- Remove from the grill, cover with aluminum foil and let rest for about 20 minutes so the juices can absorb back into the meat
Whip up the sensational sauce
- While the pork is grilling, combine the sauce ingredients - soy sauce, balsamic vinegar, sesame oil and brown sugar in a small saucepan (If you don't have sesame oil you can skip it and/or add some dried rosemary)
- Heat the sauce until it's just boiling. Turn down to simmer and cook until the sauces thickens slightly - about 5 minutes. Remove from the heat and set aside until the pork is done
Put it all together
- Carve the pork - it should be a little pink in the middle and smell fabulous!
- Serve the pork with spoonful of sauce and your favorite side dishes. We love it with roasted new potatoes and lightly dressed greens from the farmer's market
