Entrée, Pork North American Grilled
April 11, 2015
It's time to grill and this is a perfect pork tenderloin recipe! Grill's on!
1 Pork tenderloin, 1.5lbs
1 tbsp Olive oil
3/4 cup Cola (not diet)
1/4 cup Orange juice
2 tbsp Lime juice
1 1/2 tbsp Ginger, peeled and grated
1 tbsp Packed dark brown sugar
1 tbsp Dijion mustard
2 tsp Sea salt
3 Garlic cloves, minced
1 tsp Pepper
1Whisk the marinade ingredients together.
2Place the pork in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly.
3Turn the bag to distribute the marinade, place in a bowl , and refrigerate for 4 hours.
4Remove the pork from the bag and reserve the marinade.
5Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.
6Preheat the grill for direct cooking over medium heat (350F - 450F).
7Pour the marinade into a small saucepan and bring to a boil over medium-high heat.
8Simmer marinade until slightly reduced and thickened, about 4 minutes; set aside.
9Brush the pork with the olive oil and grill over direct heat with the lid closed until well marked on two sides, about 5 minutes, turning once.
10Lightly baste with the reduced marinade and continue to grill until the outside is evenly browned and the center is barely pink, 10 to 15 minutes more, turning and basting every 5 minutes.
11Remove from grill and let pork rest for 3 to 5 minutes before slicing into 1/4" medallions.
Use reduced marinade instead of water to puree to elevate the flavours.
Recipe adapted from: Weber's New Real Grilling cookbook
Your review ...
All fields are required to submit a review.
CAPTCHA Code *