Marinated Grilled Pork Tenderloin Food

BEST MARINATED PORK TENDERLOIN

Steps:

• Place pork tenderloin in large ziploc bag.
• Peel and lightly crush garlic.
• Add garlic and ginger to bag.
• Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
• Pour over pork tenderloin.
• Marinate in ziploc bag in fridge for up to 3 days.
• (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
• Grill on BBQ or broil in oven until medium (about 15 minutes).
• Very dark and tasty with a light pink centre.
• Great over rice or with baked potatoes and grilled asparagus.

TANGY GRILLED PORK TENDERLOIN

Steps:

• Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
• Prepare the grill for indirect heat.
• Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

MARINATED PORK TENDERLOIN SANDWICHES

Steps:

• In a large bowl, combine the soy sauce, brown sugar, oil, ginger, mustard and garlic. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 12 hours or overnight; turning several times. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill pork, uncovered, on an oiled rack over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160°. Baste with remaining marinade during the last 7 minutes of cooking., Let stand for 10 minutes; carve in thin slices and serve on rolls. ,

GRILLED MARINATED PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the sauce ingredients; serve with pork.

MARINATED GRILLED PORK TENDERLOIN

Steps:

• Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

GRILLED PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Place pork in a shallow dish (or resealable plastic bag)
• Whisk together remaining ingredients until emulsified.
• Reserve 1/4 of the marinade to serve with cooked pork.
• Pour remaining marinade over the pork. Turn to coat. Cover and refrigerate for at least 2 hours.
• When ready to cook, preheat grill to medium.
• Cook pork 8 - 10 minutes on each side or until a meat thermometer inserted reaches 145 degrees.
• Remove pork from grill and allow to rest 5 - 10 minutes.
• Slice, drizzle with reserved marinade and serve.

HONEY GARLIC MARINADE RECIPE

Steps:

• Combine all of your ingredients into a bowl and mix well.
• Place you tenderloin into a large plastic bag with a ziplock.
• Carefully pour your marinade over the top of your pork ensuring the meat is covered completely.
• Once you have sealed your bag, lightly swish around your marinade to make certain everything has been coated.
• Place your bag into a bowl in case of any leakage.
• Store the bowl in your refrigerator overnight.
• Thoroughly brush your marinade over your pork tenderloin prior to cooking.
• Shortly before your meat is done, brush on another coat of your marinade for a crispy crust.
• The average pork tenderloin is approximately one pound.
• We recommend cooking two or more to ensure you have enough pork to feed all of your family or guests.

PORK TENDERLOIN MARINADE

Steps:

• Place the pork tenderloin in a bowl or resealable gallon sized bag.
• In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
• Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
• Grill, broil or saute the pork over medium high heat until a thermometer inserted into the center of the meat registers 145 degrees F. This typically takes about 15 minutes depending on the size of your tenderloins.
• Let the meat rest for 5 minutes, then slice and serve.

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN

Steps:

• Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
• Seal bag and refrigerate for up to 24 hours.
• Remove chops from marinade (discard marinade).
• Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

SUPER JUICY GRILLED PORK TENDERLOIN

Steps:

• Pat pork tenderloin dry with a paper towel.
• Mix dry rub ingredients together in a small bowl and then season both pork tenderloins on all sides. Use your hands to rub it in.
• Whisk together the marinade ingredients in a separate bowl. Then, pour the marinade into a large Stasher bag or Ziploc. Add dry-rubbed pork tenderloins to the bag and make sure they are completely submerged. Seal the bag and let the pork marinate in the fridge for at least 2 hours or overnight.
• When ready to cook, heat grill to 450°F - 500°F.
• When the grill is preheated, carefully spray grill grates with a little cooking spray (be careful this will ignite the flames) and sear pork tenderloins over direct heat for 2 minutes per side.
• Then, turn ½ the burners to low and move pork tenderloin to the low heat side, leaving the other side burners on high. Your grill should drop down to around 400ºF.
• Grill pork tenderloin for around 12 minutes*, flipping halfway through. Use a meat thermometer to check the internal temperature of the pork. It should reach an internal temperature of at least 145ºF.
• Remove from the grill and let rest for at least 5 minutes.
• Use a sharp knife to slice pork tenderloin and serve it with the grilled carrots.
• Get the full recipe for our grilled carrots HERE.

GRILLED PORK TENDERLOIN

Steps:

• In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian herb seasoning, dijon mustard, honey salt, and pepper. Place prepared tenderloin in a sealable plastic bag. Pour 1/2 of the marinade over pork, seal bag and place in the refrigerator for 15 minutes or up to 2 hours.
• Heat grill to 400 degrees. Oil the grates or grill pan. Remove the tenderloin from the bag and place it on the grill. Grill the pork for 2-3 minutes per side then turn. Baste with remaining marinade after each turn. Continue to cook until the internal temperature reaches 145 degrees. Remove the tenderloin from the grill and rest for 5-10 minutes.
• Slice the pork tenderloin and serve.

BBQ PORK TENDERLOIN

Steps:

• In a large bag whisk together BBQ sauce, grape jelly, Sriracha Sauce, Worcestershire Sauce, garlic, and pepper.
• Place pork tenderloin in a large ziploc bag. Pour half of sauce mixture over the pork.
• Remove air from bag. Marinate for at least 1 hour in the fridge up to overnight.
• Store remaining marinade in an airtight container in the fridge too.
• Grill or bake pork tenderloin until it reaches an internal temperature of 145 degrees F. Mine took around 15 minutes on the grill and 40 minutes in the oven.
• Let rest for 5-10 minutes.
• Brush with reserved sauce before serving and/or serve with sauce on the side for dipping.

BEST ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• Mix all ingredients together using a whisk until thoroughly mixed.
• Place pork tenderloin(s) into gallon sized freezer bag (if freezing) squeeze our air, seal tightly and lay flat in freezer.
• Or, if making right away place in glass dish with marinade, turning occasionally. Refrigerate for 2-3 hours on counter turning occasionally or in refrigerator overnight.
• If frozen, when ready to barbecue, remove from freezer and thaw in fridge overnight. Or on counter for several hours, turning occasionally. Heat BBQ on medium-high, brush grill with oil.
• Remove pork from marinade, placing pork onto hot preheated grill. Cover and cook on each side for 7-8 minutes minutes per side, most tenderloins are triangular for a total of about 20-25 minutes.
• Baste with extra marinade, discard any leftover, or simmer leftover marinade for 10 minutes on stovetop and pour over cooked meat.
• Remove from grill and tent loosely with aluminum foil allowing to rest for 5 minutes.
• Slice into medallions, pour any juices over sliced meat and serve immediately. Pair with steamed broccoli, or these delicious roasted brussels sprouts and steamed white or brown rice.

MARINATED GRILLED PORK TENDERLOIN

Steps:

• 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. Serve with a tossed salad.

GRILLED PORK TENDERLOIN WITH GREEK MARINADE

Steps:

• Trim off any excess fat on the tenderloin.
• Prepare souvlaki marinade ingredients. Half two whole lemons, 2 TBSP of Souvlaki Seasoning and 3 TBSP of Olive Oil.
• Put the tenderloin, seasoning and oil in a Ziploc bag.
• Squeeze the lemon juice from the fresh lemons into the ziploc bag.
• Close the ziploc bag and mix the marinade all around the tenderloins. Make sure they are mixed well. Refrigerate for 2-4 hours.
• Preheat your grill to 450F (I'm using a Camp Chef Pellet Grill) and once to temp, add the tenderloin.
• Roll the tenderloin 90 degrees every couple minutes until the tenderloin gets to 145-150F. Then remove.
• Quickly wrap in foil and let rest for 8-10 minutes. Then cut to whatever size you please and serve. Tender, juicy and delicious.

HAWAIIAN MARINATED PORK TENDERLOIN

Steps:

• Whisk the marinade ingredients together in a resealable freezer bag. Remove 1/3 cup to use as a sauce after cooking. Add pork tenderloins, remove excess air, seal and turn to coat. Marinate 4-12 hours in the refrigerator; refrigerate the sauce separately.

PORK TENDERLOIN MARINADE RECIPE

Steps:

• Whisk all of the ingredients together in a large bowl.
• Add the pork tenderloin to the bowl and cover with marinade. Or, use a large sealable baggie.
• Marinate the pork tenderloin for 2 hours minimum, or up to 24 hours for the best flavor penetration.
• When you're ready to cook, remove pork tenderloin from marinade and discard the marinade. Cook as desired.

GRILLED PORK TENDERLOIN WITH AVOCADO GREEN SAUCE

Steps:

• With paper towels, pat the pork tenderloins to absorb as much moisture as possible.
• In a small bowl combine all of the BBQ rub ingredients and stir to combine.
• Smear the pork tenderloins with the BBQ rub and spread out until evenly and fully covered - a nice thick layer.
• Optional step - let the pork tenderloins marinate for 30 minutes to 8 hours.
• Preheat grill to high heat, 450℉. Once preheated, place the pork tenderloins on the grill and cook for 2 minutes on each side. Then cook until internal temp reaches 145℉, flipping half way through (around the 10 minute mark). Grill time will depend on grill used and thickness of pork tenderloins. Most important part is that the internal temp reaches 145℉.
• Optional step - while the pork is on the grill, prepare the Avocado Green Sauce by adding all of the sauce ingredients to a small food processor or blender, and blending until desired consistency is achieved, as chunky or as smooth as you'd like.
• Once internal temp reaches 145℉ remove from the grill. Place the pork tenderloin on a clean plate and cover with a foil tent for 5-10 minutes. After the time is up, slice into 3/4-1 inch pieces.
• Serve topped with Avocado Green Sauce and your favorite sides.