Prep 15 mins
Cook 15 mins
This is the BEST recipe for tenderloins I've ever found. Juicy, flavorful, a definite crowd pleaser. Our friends grilled these for us on Easter and everyone was begging for the recipe! Enjoy! (Prep time does not include marinating).
- 59.14 ml red wine vinegar
- 118.29 ml olive oil
- 118.29 ml water
- 2 garlic cloves, minced
- 29.58 ml prepared mustard
- 14.79 ml salt
- 14.79 ml sugar
- 2.46 ml basil
- 0.59 ml pepper
- 2 (1133.98 g) pork tenderloin
- 59.14 ml honey
- 59.14 ml packed brown sugar
- 14.79 ml molasses
- 14.79 ml prepared mustard
- 14.79 ml olive oil
- 14.79 ml soy sauce
- 1.23 ml ground ginger
- 2.46 ml pepper
- 14.79 ml fresh rosemary leaf
- Pour mixture of wine vinegar, 1/2 cup olive oil, water, garlic, 2 TBLS mustard, salt, sugar, basil, and 1/8 tsp pepper over pork tenderloins in a sealable plastic bag.
- Marinate in refrigerator for 8 hours or longer, turning occasionally.
- Drain, discarding marinade.
- Pat tenderloins dry with paper towel.
- Rub mixture of honey, brown sugar, molasses, 1 TBLS mustard, 1 TBS olive oil, soy sauce, ginger, and 1/2 tsp pepper on all sides of tenderloins.
- Sprinkle with rosemary leaves.
- Place tenderloins on grill rack over medium-hot coals spiked with wet pecan or mesquite wood chips.
- (Or grill over medium indirect heat on gas grill).
- Grill for 10 to 15 minutes or until cooked through, turning once.
- Remove to serving platter.
- Cut each tenderloin into 12 medallions just before serving.
Delicious! The meat was very flavorful, and tender. I did leave out the molasses, but still tasted great. I wrapped the meat in foil and it stayed very moist. Will be making again! Thanks, Hazeleyes
Yum! Very good marinade. I also left out the molasses (didn't have any) and it was still great! I actually used the recipe on pork sirloin steaks but will try it with tenderloins next time - I'm quite sure there will be a next time. Thanks for sharing a great recipe!
Delish! LIke Hazeleyes, I didn't have molasses, but it didn't matter. There was no chance of that tenderloin surviving to the leftover stage. I served it with grilled asparagus marinated in a lemon-olive oil vinagrette, and it was a perfect compliment. It even pleased the uber-fussy husband. Will serve again!