Sarasota's Sweet and Spicy Pork Tenderloin
Recipe: #7782
October 20, 2011
Categories: Loins, Sunday Dinner, Grilling (Outdoor), Marinate, No Eggs, Non-Dairy, more
"This is by far my favorite way to prepare pork tenderloin. The marinade is just so good. This is definitely a recipe that is best on an outdoor grill. But an inside grill pan will work just as well. I think I have shared this recipe with more than any other of my recipes."
Ingredients
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- MARINADE
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Nutritional
- Serving Size: 1 (121.8 g)
- Calories 236.8
- Total Fat - 13 g
- Saturated Fat - 3.4 g
- Cholesterol - 41.2 mg
- Sodium - 1305.4 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 0.4 g
- Sugars - 9.7 g
- Protein - 17.4 g
- Calcium - 17 mg
- Iron - 0.9 mg
- Vitamin C - 2.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Marinade ... Add everything to a large ziplock bag or a small non-reactive (glass) baking dish and mix well. Add the tenderloins and make sure to coat them well with the marinade. Refrigerate and marinate at least 4 hours, however all day is preferred or even over night.
Step 2
Grill ... Medium high heat for 20-30 minutes. Make sure to use a meat thermometer. I like my pork pink and juicy, so I remove it around 140, it will continue to cook after it is removed from the heat. The temp will rise to 145 which is perfect for me.
Step 3
Serve ... Slice after it has rested at least 5-10 minutes. ENJOY!
Tips
No special items needed.