Sarasota's Sweet and Spicy Pork Tenderloin

8
Servings
4-24h
Prep Time
20-30m
Cook Time
4h 20m
Ready In


"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."

Original recipe yields 8 servings
OK
  • MARINADE

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 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 & Variations


No special items needed.

DebbieLovesDesserts

I made this the other night out on the grill. It's getting a little chilly for grilling but I decided that I better make it before the snow flies. I marinated the pork for a full 24 hours and it was really delicious. I loved the flavor of the marinade throughout the meat and I will use it again most definitely.

(30 Nov 2012)

Ninner

This was a lovely pork. I marinated it for close to two days. Used fresh herbs from the garden instead of dried. I did use the 12 garlic as listed & this added a very nice flavor. I grilled in advance using the 15mins then warmed up to serve. The pork was grilled to perfection. I will be using this recipe often over the summer.

review by:
(23 May 2012)