Grilled Pork Tenderloin

There are many ways to prepare pork tenderloin, but this one is my favorite.  The marinade comes from an old recipe handed down by my good friend Katie Luby (See Spicy Shrimp with Orzo Pasta) which was used originally for salmon. I think it tastes great with any kind of white meat (pork, chicken or salmon).

The secret to perfectly grilled pork tenderloin is to not over cook it and let it finish in heavy duty foil.  Grill on a medium heat, turning frequently and squeeze frequently to evaluate how far along it is in the cook.  You will notice the meat changing from really squishy in the beginning, to increasingly more firm.  Remove meat from grill when it is 3/4 cooked.  (it should be somewhat firm but still have a little squishiness in the center).  Then wrap in heavy duty foil and let rest for 15 -30 minutes.  Meat will be slightly pink and very juicy.  Enjoy!

Grilled Pork Tenderloin

By Peggy Fonke

Marinade (enough for 4 or 5 tenderloins)

¼ cup soy sauce

1 tsp ginger

1 tsp dry mustard

2 TBL salad oil

2 TBL molasses

Trim tenderloins, removing the thick tendons. 

 Marinade pork 2-4 hours.  I really like this marinade dish.  It has curved sides so the marinade hugs the meat.  (Crate n Barrel).  

Grill on medium heat until 3/4 cooked.  (meat will feel somewhat firm with some squishiness in the center.   Wrap in foil to finish 15-30 minutes. 

By the time it is sliced into medallions, it will be cooked through, slightly pink but still juicy.  Enjoy!