Grilled Garlic Pork Tenderloin

Submitted by Rodger

"A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long."

 

• Ready In: 24hrs 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 6 cloves garlic, chopped
• 2 tablespoons soy sauce
• 2 tablespoons grated fresh gingerroot
• 2 teaspoons Dijon mustard
• 1⁄3 cup fresh lime juice
• 1⁄2 cup olive oil
• cayenne, to taste
• 4 (3/4 lb) pork tenderloin, trimmed

directions

1. Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
2. Blend.
3. Put the pork in a sealable plastic bag and pour the marinade over it.
4. Put in the refrigerator for 1-2 days, turning occassionally.
5. Let pork stand at room temperature about 30 minutes before cooking.
6. Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
7. Let stand 5 minutes before slicing.

Reviews

[Charlotte J]

People, this is exceptional!! The flavor is so magnificent you MUST try this. I did not change anything. I had five Iowa Pork Chops that I marinated overnight. I can only imagine what the flavor would be like after 2 days in the marinade!!! Rodger did not say how much cayenne pepper to use so I added ½ teaspoon. Rodger thank you for sharing this, it has become a family favorite!!! I keep my gingerroot in the freezer I think it grates easier.

 

[Susan H.]

Oh My Goodness, Gracious! This was WONDERFUL. Made 4 tenderloins so we would have lots of leftovers with 1.5 times the marinate. Left in the fridge overnight and cooked 4 minutes on all four sides of the meat (total of 16 minutes with the lid closed on the grill). Rested for 10 minutes. Came out perfect, blush pink in the middle, juicy and fork tender. No need to grate the ginger root if you use a food processor. My family RAVED. Thanks for the recipe!

 

[Nimz_]

This was just excellent. I was able to marinate mine for 2 days and it was melt in your mouth juicy and oh so flavorful. The wind was blowing too hard to grill so I baked mine for 40 minutes at 350 and broiled it for 5 minutes longer to brown well. Excellent. Thanks for sharing. :)

 

[Chef MrsRev]

So tender and juicy! I was only able to marinate it for about four hours and it was amazing. I can only imagine how much better it would be after 24 hours. The kids gobbled it up and went for seconds and thirds! This is definitely a keeper - thank you Rodger!

 

[Baby Kato]

This was excellant Rodger...thank you so much for sharing this great recipe. I let the tenderloin marinade in the fridge for three days. Then I barbequed it, turning the tenderloin every 5 minutes for 30 minutes. The crusty pork was so flavourful, tender and moist.