Tuesday, July 5, 2011

Honey-Ginger Pork Tenderloin

This is, hand's down, the best pork tenderloin I've ever tasted. Well, at least that I can remember. It's so good that I wish I had doubled the recipe since there was nothing left after Jason and I had dinner.

Not only is it delicious, it's also super easy! I should have let mine marinate all day but only got about four hours in - still flavorful and tasty. Throw the pork and marinade in the fridge before you leave for work and throw it on the grill when you get home.

I found the recipe on The Way the Cookie Crumbles.

Try it soon!

Honey-Ginger Pork Tenderloin
¼ cup honey
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
¼ teaspoon onion powder
¼ teaspoon cayenne
¼ teaspoon cinnamon
two ¾-pound pork tenderloins, trimmed of silver skin

In a small bowl, whisk together all of the ingredients except the pork. Add the pork and the marinade to a gallon-size zipper-top bag and refrigerate for at least 8 hours or up to 1 day.

Prepare a medium-hot grill. (You should be able to hold your hands 5 inches above the grate for 3 to 4 seconds.) Remove the pork from the marinade, reserving the marinade.

Grill the pork, basting with the reserved marinade, for 12 minutes, turning a quarter turn every 3 minutes. Discard marinade. Continue to cook pork, turning every minute or so, until an instant-read thermometer inserted into the thickest part of the tenderloin measures 145 degrees or the meat is slightly pink at the center. Let the pork rest 5 minutes before slicing.

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