Wednesday, September 14, 2005


Here's an easy recipe for grilled pork tenderloin that we had for dinner last night. For my readers who have religious / personal / dietary restrictions on pork, this will work with chicken, or any white fish, but you'll have to adjust the cooking time accordingly.

1. Make the marinade by combining 3 TBSP of soy sauce, 2 TBSP of orange juice, 1 TBSP of honey, and 1/2 tsp of bottled, diced garlic. This makes enough marinade for 1 or 2 1-lb. tenderloins, so scale to match your needs.

2. Trim the fat from the tenderloin, and place in a sealable bag with the marinade, making sure the meat is coated. Place in refrigerator and marinate for 1-6 hours.

3. Preheat your grill, and adjust for medium-high heat.

4. Place tin foil on a baking pan. Remove tenderloin from bag and drain the marinade. Place the tenderloin on the tin foil.

5. Adjust the grill for indirect grilling (turn the burners under the meat off, and leave the other set of burners on)

6. Place the baking pan on the grill, and cook for 40-50 minutes, until the meat reaches 160 degrees F on the inside. (The long, slow cook will help the meat stay tender and juicy)

7. Remove, let cool, slice, and serve. We had it in wraps, slice the tenderloin thinly, and then add it to a wrap with pre-made cole slaw mix from the grocery, which has been tossed with a little rice vinegar and olive oil.
posted by S.C. @ 7:35 AM |


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