Marinated Grilled Pork Tenderloin

Marinated Grilled Pork Tenderloin

Marinating meat is one of the easiest ways to begin a delicious, appetizing meal. Preparing marinades is practically effortless - you simply need to remember the night before! I always reduce my marinades and use them as flavorful sauces to serve with the meat. This marinade blends sweet and savory ingredients and produces a very versatile flavor that you could serve many different side dishes with. It is a blend of honey, citrus, rosemary and soy sauce. With pork tenderloin the key is to not over cook it. You really only need the internal temperature to reach 155 degrees and never forget to LET IT REST!! The juices need to redistribute in order to give you a juicy peice of meat. I simply served this with a baked potatoe and some grilled zucchini. A nice orzo would be a great pairing too.

origin - Sara's Secrets/FoodTV Network
difficulty - easy
health meter - high (pork tenderloin is very low in fat)

3 (3/4 to 1 pound) pork tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice *I used lemon juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger *I increased to 1 tbsp

Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
Preheat an outdoor grill or indoor grill pan.
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.