Best Marinated Grilled Pork Tenderloin Recipes

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• 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!

MARINATED GRILLED PORK TENDERLOIN

Steps:

• Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

MARINATED GRILLED PORK TENDERLOIN

Steps:

• 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.

GRILLED MARINATED PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the sauce ingredients; serve with pork.

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN

Steps:

• Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
• Seal bag and refrigerate for up to 24 hours.
• Remove chops from marinade (discard marinade).
• Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE

Steps:

• Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
• Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
• Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
• Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

SPICY PEPPER JELLY-MARINATED GRILLED PORK TENDERLOIN

Steps:

• Rinse the pork, pat dry, remove the silver skin (see Know-how, page 81), and trim any excess fat. Place in a shallow container or large resealable bag.
• Whisk together the pepper jelly, wine, orange zest and juice, vinegar, rosemary, red pepper flakes, and salt and black pepper to taste in a small bowl. Pour the marinade over the pork and turn to coat evenly. (Or, if using a bag, pour the marinade into the bag, seal, and shake to coat the pork.) Cover and place in the refrigerator to marinate for at least 2 hours or overnight. Turn the pork several times to distribute the marinade evenly.
• When ready to cook the pork, prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat (see Know-how, page 151); if using a gas grill, heat just one side on medium.
• Remove the pork from the marinade, reserving the marinade, and season with salt and pepper. Place the pork on the hot grill directly over the coals and cook for 12 to 15 minutes, turning three times and basting often with the reserved marinade. Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145°F for medium (this is what I prefer) or 160°F for medium-well.
• Remove the pork from the grill and transfer to a cutting board. Cover loosely with foil and allow to rest for 5 to 10 minutes before slicing. Cut into 1/4-inch-thick slices and serve warm with additional pepper jelly on the side.

CHIPOTLE MARINATED PORK TENDERLOIN WITH GRILLED MANGO SALSA

Steps:

• Combine ingredients for marinade in food processor and blend.
• Pour over pork tenderloin and marinate for at least 3 hours and up to overnight.
• Preheat grill and cook tenderloin to desired temperature.
• Remove pit from mango and brush with oil.
• Grill green onion and mango for just a few minutes to soften and impart grilled flavor.
• Cut grapes and tomatoes in quarters and dice mango and green onion.
• Dress with a splash of cider vinegar, honey and chopped cilantro.
• Enjoy!

COFFEE MARINATED GRILLED PORK TENDERLOIN

Steps:

• 1. Puree all ingredients (except pork) in food processor until smooth. Transfer to large plastic bag. Add pork and chill 24 to 48 hours. 2. Grill pork until meat thermometer registers 145 degrees - turning often about 25 minutes.. Let stand 10 minutes before slicing.

GRILLED PORK TENDERLOIN MARINATED IN SPICY SOY SAUCE

Steps:

• In a medium bowl, whisk soy sauce and sugar until the sugar is completely dissolved; stir in garlic, ginger, chile and oil.
• Place pork in a heavy duty, resealable plastic bag and add marinade; squeeze air out and seal. Turn the bag to coat the medallions, then refrigerate for 2 hours, turning the bag once to redistribute the marinade. (I marinated several hours, turning at least every couple of hours.).
• Preheat grill to medium. Remove pork from marinade (discard marinade); grill until just cooked through, 3 to 5 minutes per side.
• *Note: I've seen several questions and a bit of confusion in the forums here regarding pork tenderloin versus pork loin roast. They are not the same. Pork tenderloin is a very lean, tender cut from the loin section. It is long and slender, and usually weighs between 3/4 and 1 1/2 pounds. It has a mild flavor, so it benefits from being prepared with a rub, marinade or sauce, but does NOT benefit from extended cooking. To keep tenderloin juicy, make sure you don't overcook it. Contrary to rules from the past, most pork now is safe and best enjoyed still slightly pink in the center ;).

MARINATED GRILLED PORK TENDERLOIN

Steps:

• 1. Sprinkle tenderloins with meat tenderizer on both sides. Sprinkle cumin and chili powder on the top side of each tenderloin. Sprinkle 2 cloves of minced garlic on the top side of each loin and slightly press into meat. Allow to rest at room temperature for about 30 minutes.
• 2. In a food processor, add chopped green onions, chopped jalapeno (seeds and all), and cilantro. Pulse until minced and blended. Add mixture to a large Ziploc bag.
• 3. Squeeze the juice from the lime and orange into the Ziploc bag. Add tequila, then add the seasoned tenderloins.
• 4. Squeeze all of the air out of the bag and seal. Squish the tenderloins around until well coated with the marinade mixture.
• 5. Place bag in refrigerator and chill for at least 2 hours, turning a couple of times.
• 6. Grill temperatures and times will vary from grill to grill and from gas to charcoal. We use charcoal with hickory wood for the added flavor. Place the tenderloins over the hottest part of the fire and pour the excess marinade, carefully over them. Sear all sides to seal in the juices. Then, move the loins out to medium heat and finish grilling, turning frequently.
• 7. Once the tenderloins are cooked through, remove them to a platter and let them rest for 5 minutes. Then slice into medallions. Serve and enjoy.

GRILLED PORK TENDERLOIN MARINATED IN SPICY SOY SAUCE

Steps:

• Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil. Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade. Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.

GRILLED MARINATED PORK TENDERLOIN (BBQ)

Steps:

• Combine the jalapeno pepper, ginger, honey, sesame oil, soy sauce, and red pepper flakes in a plastic food storage bag.
• Add the pork tenderloins and marinate overnight; drain.
• Oil the rack on the BBQ and make the flame medium. Pat the meat dry and grill the whole tenderloins for 8-10 minutes on each side, turning once until just cooked through; do not overcook.
• Let stand on a carving board, covered loosely, for 5-10 minutes. Cut lenghtwise into thin slices and serve.

MOJITO MARINATED GRILLED PORK TENDERLOIN

Steps:

• make the marinade: In a small bowl, mix garlick, onion, oj and lime juice. In a large saucepan, heat the olive oil until it just begins to smoke. Gently pour the orange juice mixture into the hot oil. BE VERY CAREFUL! Simmer the mixture for 5 minutes. Stir in all remaining ingredients except pork, and remove from heat. Let mixture cool, then pour into a blender, and pulse to combine. If necessary, remove the silverskin from tenderloin. Place in a shallow baking dish and pour marinade over and refrigerate overnight. Prepare grill and preheat to high. Remove pork from marinade, and pat dry. Place on the grill. cook on first side 3 to 4 min, then turn, cooking on each of four sides for 3 to 4 minutes. Pork will be cooked to medium at 160F. Remove from grill and let stand 10 minutes. To serve, slice into medallions, and garnish with red onion, parsley and lime wedges

GRILLED,RED CURRY MARINATED PORK TENDERLOIN

Steps:

• > Place them into a large container (i.e. ziplock bag, large bowl)>>Pour contents of 1 can of coconut milk into container turning loins around to coat well>> cover and refrigerate untill ready to use. FOR THE COLE SLAW: Place the vinegar,sugar,salt,celery seed and Mayo in a large bowl and wisk together well>> Place the prepared cabbage in the bowl and toss with dressing until well coated >> cover and refrigerate. FOR THE BBQ SAUCE: Combine curry, sugar and soy sauce in a sauce pan>> Heat on med. heat stiring until all ingredients are combined and disolved should be somewhat thick and shiny. FOR GRILLING: Preheat Grill to Med. high>> Place loins on the hot grill for about 3 minutes>> Turn loins and brush on BBQ sauce Grill for 3 min. Turn and brush with BBQ. Continue turning and brushing for a total of 10 min. on each side or until internal temp. at thickest part of loin is about 140* to 145* F Remove the loins from grill let rest for 5 minutes and serve.>>> Tenderloins can be bias-cut into 2 or 3 pieces>> serve on a warm plate by first dripping a spoon or 2 of sauce on the plate place pieces of loin ontop of sauce and garnish with fresh basil. Serve with your favorite rice or potatos and Cole slaw.

GRILLED MARINATED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• 1. The night (or at least 4 hours) before, make the marinade: place the tenderloins in a baking dish. In a nonreactive bowl, mix together the remaining ingredients minus 2 tablespoons of the cilantro. Pour the marinade over the tenderloin to coat. Cover with plastic wrap and refrigerate for 4 hours or overnight, turning the tenderloins twice. 2. Prepare a gas or charcoal grill fitted with a lid. Thirty to 60 minutes before grilling, set the loins at room temperature. Pour the marinade into a saucepan, bring to a boil and simmer for 15 minutes, whisking often to prevent burning. Keep warm. 3. Cook the tenderloins on the hottest part of the grill for 90 seconds on each side. Cover the grill and cook until the internal temperature registers 145 to 150 degrees for medium rare, 15 to 20 minutes more, turning every 4 minutes. Transfer the pork to a platter, cover with foil and let rest for 5 minutes. 4. Slice the pineapple into fl-inch rounds. Remove the core. Brush with olive oil and sprinkle with salt and pepper. Grill the pineapple until tender. 5. Slice the tenderloins on the bias into 1/2-inch-thick pieces. Overlap slices on a warm platter. Surround with grilled pineapple, drizzle with sauce and top with remaining cilantro. Serve with extra sauce on the side. Serves 5.