Pork Tenderloin Recipes Grilled

  • 1/2 cup sherry or reduced-sodium chicken broth
  • 3 tablespoons lemon juice
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 4-1/2 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 pork tenderloins (1 pound each)

Herb Grilled Pork Tenderloin


Author: Taste Of Home

A Flavorful Herb Marinade Gives A Lovely Glaze And Lots Of Savory Grilled Taste To This Moist, Melt-in-your-mouth Tenderloin. The Marinade's Also Great On Chicken. Judy Neil-royal Oak, Michigan

Time: 35m

Yield: 6 servings.

Number Of Ingredients: 10

  • In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
Nutrition Facts:

Calories 226 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 261mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

  • 1 pound pork tenderloin
  • 1 teaspoon freshly ground black pepper
  • ½ cup soy sauce
  • ¼ cup honey
  • ¼ cup olive oil
  • 2 tablespoons orange juice
  • ½ teaspoon ground ginger
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes

Grilled Asian Honey Garlic Pork Tenderloin

World Cuisine Recipes , Asian

Author: Waterlily78

A Tender, Juicy Grilled Pork Tenderloin Accented With An Asian-inspired Honey Garlic Sauce With A Touch Of Citrus. Excellent Served With Rice, Or Teriyaki Noodles And Steamed Broccoli Or Green Beans.

Time: 6h52m

Yield: 4

Number Of Ingredients: 9

  • Place pork in a large shallow dish. Sprinkle black pepper over both sides; press gently into the surface.
  • Whisk soy sauce, honey, olive oil, orange juice, and ginger together in a bowl to make marinade. Stir in garlic and red pepper flakes.
  • Pour marinade over pork; turn to coat both sides. Cover with plastic wrap; let marinate in the refrigerator, 6 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove pork from marinade, reserving marinade in the dish. Grill pork, covered, basting occasionally with 1/4 of reserved marinade, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 12 to 15 minutes per side. Transfer to a cutting board; let rest, about 5 minutes.
  • Pour 3/4 of reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until reduced by 1/2 into a thick sauce, 3 to 5 minutes. Discard garlic slices.
  • Slice pork into 1-inch thick slices. Arrange on serving plates. Drizzle thickened sauce over pork.
Nutrition Facts:

Calories 309.4 calories, Carbohydrate 22.2 g, Cholesterol 48.9 mg, Fat 16.3 g, Fiber 0.6 g, Protein 19.8 g, SaturatedFat 2.8 g, Sodium 1844 mg, Sugar 18.7 g

  • 2 lbs pork tenderloin
  • 1 (6 ounce) can pineapple juice
  • 3 tablespoons soy sauce
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 2 cups peeled and cubed fresh pineapple (1-inch pieces)

Asian Grilled Pork Tenderloin With Pineapple


Author: Drgaellon

Make And Share This Asian Grilled Pork Tenderloin With Pineapple Recipe From Food.com.

Time: P1DT20m

Yield: 8 serving(s)

Number Of Ingredients: 10

  • Combine everything except pineapple in large zip top bag. Press out as much air as possible and seal bag. Marinate in refrigerator 1 to 24 hours.
  • Preheat grill to medium-hot. Drain marinade. Place tenderloins on grill and cook 10 minutes on each side, or to internal temperature of 160°.
  • Skewer pineapple. Add to grill last 6 minutes, turning halfway through.
  • Slice pork 1/2" thick and serve with grilled pineapple.
Nutrition Facts:

  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1/2 cup dark brown sugar
  • 1/4 cup chili sauce
  • 3 tablespoons Worcestershire sauce
  • 5 garlic cloves (minced)
  • 1 tablespoon dry mustard
  • 3 tablespoons sherry wine
  • 2 1/2 tablespoons lemon juice
  • fresh ground black pepper
  • 2 lbs pork tenderloin

Grilled Asian Pork Tenderloin


Author: Bakinbaby

Great Bbq Flavor With Crispy Edges With An Asian Flair. We Use Our Grill Rotisserie, But You Can Cook Directly On Oiled Grates In Your Grill Or As Kabobs. Marinate Time Is Not Included In Prep Time.

Time: 40m

Yield: 8 serving(s)

Number Of Ingredients: 11

  • Put all marinade ingredients in a ziplock bag, squish to combine; remove 1/2 Celsius of marinade (set aside in refrigerator); put tenderloins in ziplock bag, squish again to mix all together, refrigerate at least 6-8 hours.
  • Remove from bag, discard marinade, place tenderloings on oiled grates of grill or on a rotisserie spit attached to your grill. Glaze with reserved marinade, cook until meat thermometer reads 160 degress.
  • Allow meat to set 5 minute before serving.
Nutrition Facts:

Calories 304.1, Fat 11.2, SaturatedFat 2.3, Cholesterol 73.7, Sodium 1246.8, Carbohydrate 19.3, Fiber 0.8, Sugar 15.6, Protein 25.9

  • 3/4 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 1 tablespoon hot chili sauce (recommended: sambal oelek)
  • 1 (1-inch) piece ginger, finely chopped
  • 3 garlic cloves, smashed and finely chopped
  • 1 scallion, both green and white parts, thinly sliced
  • 1 orange, zested
  • 4 pork tenderloins
  • 2 tablespoons coriander seeds, toasted and ground

Asian Marinated Grilled Pork Tenderloin


Author: Anne Burrell

Time: 2h40m

Yield: 6 to 8 servings

Number Of Ingredients: 9

  • 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!
Nutrition Facts:

  • 2 (1 pound) pork tenderloins
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup barbeque sauce

Grilled Pork Tenderloin

main-dish , Meat and Poultry Recipes , Pork , Pork Tenderloin Recipes

Author: Cathy Christensen

This Is One Of My Family's Favorites. This Pork Recipe Is Always Tender And Juicy. Serve With Additional Barbeque Sauce For Dipping.

Time: 55m

Yield: 6

Number Of Ingredients: 5

  • Prepare grill for indirect heat.
  • Season meat with garlic powder, salt, and pepper.
  • Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
  • Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts:

Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g

  • 8 ounces pork tenderloin
  • Salt and pepper
  • 1 clove garlic
  • 1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary)
  • 1/2 cup dry red wine
  • Nonstick spray or neutral oil for the pan

Grilled Rosemary Pork Tenderloin

Dinner , Main course , easy , quick

Author: Marian Burros

This Easy Recipe Was Brought To The Times In A 1994 Article About Winter Grilling, But Many Readers Love This Dish Year Round. Marian Burros Called For Cutting The Pork Tenderloin Into Slices Before Marinating It In A Simple Mixture Of Garlic, Red Wine And Fresh Rosemary Before Grilling, But It Works Just As Well With Whole Tenderloins And Dried Rosemary.

Time: 15m

Yield: 2 servings

Number Of Ingredients: 6

  • Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
  • Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
  • When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.
Nutrition Facts:

@context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams

  • 1/3 cup honey
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup teriyaki sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 4 teaspoons ketchup
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 pork tenderloins (about 1 pound each)
  • Hot cooked rice

Grilled Pork Tenderloins


Author: Taste Of Home

We Do A Lot Of Outdoor Cooking During The Summer Months, And This Grilled Pork Tenderloin Recipe Is One My Entire Family Loves. -betsy Carrington, Lawrenceburg, Tennessee

Time: 30m

Yield: 8 servings.

Number Of Ingredients: 12

  • In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.
Nutrition Facts:

Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

  • 3 (3/4 to 1 pound) pork tenderloins
  • 1/2 cup soy sauce
  • 1/2 cup dry sherry
  • 1/2 cup honey
  • 1/4 cup rice wine vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 tablespoon minced shallots
  • 1 teaspoon minced fresh ginger

Marinated Grilled Pork Tenderloin


Author: Food Network

Time: 52m

Yield: 6 servings

Number Of Ingredients: 10

  • 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.
Nutrition Facts:

  • 3 pounds pork tenderloin
  • ¼ cup olive oil
  • 3 cloves garlic, chopped
  • ½ teaspoon chopped fresh thyme
  • ½ tablespoon chopped fresh rosemary
  • 1 tablespoon salt
  • 2 tablespoons ground black pepper

Garlic Herb Grilled Pork Tenderloin

Meat and Poultry Recipes , Pork , Pork Tenderloin Recipes

Author: Party Chef

Grilled Pork Tenderloin With Garlic, Thyme And Rosemary.

Time: 1h15m

Yield: 4

Number Of Ingredients: 7

  • Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
  • Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
  • Preheat an outdoor grill for medium-high heat.
  • Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts:

Calories 536.2 calories, Carbohydrate 2.9 g, Cholesterol 189.4 mg, Fat 30 g, Fiber 0.9 g, Protein 60.7 g, SaturatedFat 7.8 g, Sodium 1875.2 mg

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