Marinated Pork Tenderloin

It felt good to be cooking something that everyone in my house likes.  And lately I have been in the mood for grilling.  We are having some beautiful Fall weather these past few days.  The days are bright and sunny with Carolina blue skies, temperatures in the 70’s, and the leaves are beautiful right now.  Last night was a nice night to light up the barbeque. 

I marinated a pork tenderloin yesterday and thankfully it was a “protein” day for my body building son although I tried to cover my bases by offering up both a pan of roasted potatoes and a pot of jasmine rice in case it was a “carb-loading” day.   Typically, I only barbeque a tenderloin on the weekends or  when I have a crowd to serve so this was a nice change for a Tuesday night dinner.

I LOVE my grill basket.  Do you have one?  They are great for grilling vegetables and I like to use it for grilling shrimp too.  I also use it when I make pork tenderloin.  I don’t know about you but it was ingrained in me to never eat undercooked pork.  The threat of trichinosis looms large in my memory.

Now I know that really nice restaurants serve their pork tenderloin slightly pink in the center but I don’t!    After cooking the tenderloin on the grill, I bring it in and let it rest for about 10 minutes.  I then will place my grill basket on the grill to get nice and hot while the pork tenderloin rests and I slice it.    I like to slice it on a diagonal and then  take any of the pieces that are still pink in the center and place them in my grill basket and finish them off.  Usually it only takes an additional two or three minutes on the hot grill. Another one of my many cooking quirks but safe and delicious and no pink pork.

 

Marinated Pork Tenderloin

1/4 cup lemon juice

1/4 cup soy sauce

1/4 cup olive oil

1/4 cup honey

2 garlic cloves, pressed

1/4 tsp. Kosher salt

1/4 tsp. pepper

Place all of the ingredients in a large gallon size zip-loc bag.  Mix well and the pork tenderloin and marinate in the refrigerator for several hours.  The longer you marinate the better.  Place on a hot grill.   I usually will grill them for about 8 minutes and then flip them for another 8-10 minutes. 

Enjoy!