Grilled Pork Tenderloin (Heathly Barbecuing) by Barbara
Thought I'd share this tasty marinade for grilled pork tenderloin that we make at least once every summer.
I am always looking for a new way to use pork tenderloin, since pork is one of the healthier meat choices, and a cut we keep on hand.
The deep dark color comes from the cinnamon-based spice mix and the balsamic vinegar. The honey caramelizes during grilling to give it a nice crisp exterior.
---Barbara
QKA Grilled Pork Tenderloin
(adapted from The Healthy Barbecuing and Grilling Recipe Book by Karyn Wagner)
3 T. Dijon-style mustard
2 T. honey
2 T. olive oil
2 T. balsamic vinegar
1 T. freshly ground pepper
1/2 to 1 T. cinnamon
1/4 to 1/2 T. cardamom
1/2 to 1 T. ground ginger
Fresh rosemary sprigs (optional)
1 to 2 lbs of trimmed pork tenderloin or pork loin
Place the pork in a plastic ziplock bag, add all of the ingredients on top, and massage them all into the pork. Refrigerate for 4 hours or overnight. Turn frequently and be sure that the marinade comes in contact with all sides of the meat to maximize the flavor.
Remove the pork from the ziplock bag, then grill until the outside is crisp and the inside is just cooked through. Use the leftover marinade to baste the meat, then discard what is leftover. (Do not eat the raw marinade.)
Grilling time will depend on the thickness of the cut. A 1 lb tenderloin will take approximately 20 minutes.
Let it sit a few minutes, then slice across the grain into medallions.
Serve with small buttered potatoes with fresh thyme and grilled corn. And a side salad.
(adapted from The Healthy Barbecuing and Grilling Recipe Book by Karyn Wagner)
3 T. Dijon-style mustard
2 T. honey
2 T. olive oil
2 T. balsamic vinegar
1 T. freshly ground pepper
1/2 to 1 T. cinnamon
1/4 to 1/2 T. cardamom
1/2 to 1 T. ground ginger
Fresh rosemary sprigs (optional)
1 to 2 lbs of trimmed pork tenderloin or pork loin
Place the pork in a plastic ziplock bag, add all of the ingredients on top, and massage them all into the pork. Refrigerate for 4 hours or overnight. Turn frequently and be sure that the marinade comes in contact with all sides of the meat to maximize the flavor.
Remove the pork from the ziplock bag, then grill until the outside is crisp and the inside is just cooked through. Use the leftover marinade to baste the meat, then discard what is leftover. (Do not eat the raw marinade.)
Grilling time will depend on the thickness of the cut. A 1 lb tenderloin will take approximately 20 minutes.
Let it sit a few minutes, then slice across the grain into medallions.
Serve with small buttered potatoes with fresh thyme and grilled corn. And a side salad.
B