Marinated Grilled Pork Tenderloin
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It’s the weekend. The weekend before the 4th of July. Sadly, I have to work on Monday but we were looking for something to grill. We had some pork tenderloin in the freezer and thought ahead to marinate it for our Sunday night dinner. The result? A succulent and delicious marinated grilled pork tenderloin that couldn’t be easier!
This is a modified version of the roast pork recipe from the cookbook “Too Busy to Cook” by Bon Appettit.
Zip Lock Bag
Charcoal or gas grill
Quarter onion and peel garlic and place in the bowl of your food processor. Pulse until minced.
Add remaining marinate ingredients and pulse until blended. Pour marinade ingredients into a gallon size zip lock bag and place in refrigerator for a minimum of 4 hours or overnight. (Overnight is best),
Heat gas or charcoal grill until hot. Grill tenderloin for approximately 40 minutes or until you reach an internal temperature of 170 degrees. Remove meat from grill. Cover loosely with foil. Allow to rest for 15 minutes. Slice and serve.
- Pork Tenderloin
- 1 large onion chopped
- 6 garlic cloves minced
- 1/2 cup soy sauce
- 1/4 cup balsamic vinegar
- 1 Tablespoon brown sugar
- 1 teaspoon oregano
- Use food processor to finely chop onion and garlic add remaining ingredients and pulse until combined. Pour marinade into a zip lock bag and add pork tenderloin. Marinate for a minimum of 4 hours or overnight.
- Grill for approximately 40 minutes on a charcoal grill or until meat reaches a temperature of 170 degrees. Allow to rest for 15 minutes. Slice and serve
Try this with recipe with my Green Rice Recipe. Leftovers make the most amazing fried rice!
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