Sweet and Spicy Grilled Pork Tenderloin
"This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor."
photo by eabeler
- Ready In:
- 8hrs 15mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 2 pork tenderloin (12 oz each)
- 6 tablespoons brown sugar
- 1⁄4 cup cilantro, chopped fine (parsley can be substituted)
- 1⁄2 teaspoon red pepper flakes (or to taste)
- 1⁄4 cup olive oil
- 12 garlic cloves, just crushed and a rough chop
- 2 teaspoons mustard, dried and ground
- 2 teaspoons ground ginger
- 1 teaspoon paprika
- 1⁄2 cup soy sauce
directions
- Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
- Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.
Questions & Replies
-
What temp should the grill be...and, do you grill the whole tenderloin and continually turning it? -
Mustard "dried and ground", what does that mean?
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Curious on the SWEET AND SPICY GRILLED PORK TENDERLOIN which is delicious BTW. Thinking on making it for a cookout tomorrow but due to my schedule would have to grill it in the AM then reheat it at about 4pm. Would this work for this dish and if so what's the best way to reheat?
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Sounds really good - Could I use my Smoke-less indoor grill for this recipe? Thanks, Peg -
how long do you marinade it?
Reviews
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I did half the recipe. I used dried parsley (a good quantity). I omitted the red pepper flakes. I sliced the pork tenderloins and let it in the marinade overnight. Great flavors. Thanks Sarasota :) Made for TYM tag game http://www.recipezaar.com/bb/viewtopic.zsp?t=310796&postdays=0&postorder=asc&start=0 -
Pork came out moist and tender, but unfortunately not much flavor. Not sure will make again. -
Scrumptious!! I put in more cilantro and a tsp of onion granules. Baked in the oven at 400 degrees for 30 minutes, then broil setting to crisp the outside. Super moist, so let sit for at least 10 minutes. -
Everyone loved it. Nice and tender and delish!
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
