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Marinated Pork Tenderloin

A slightly sweet marinade that makes for the best tasting pork you will ever have.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 6 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1616.7 kcal

Equipment

  • 1 Large resealable plastic bag For marinating the pork.
  • 1 Grill Outdoor grill or indoor grill pan.
  • 1 Grill Tongs For safely handling and turning the pork.
  • 1 Instant-Read Meat Thermometer Crucial for ensuring pork is cooked to desired doneness without overcooking.
  • 1 Cutting Board and Chef's Knife For slicing the cooked tenderloin into medallions.

Ingredients
  

Main

  • ¼ cup soy sauce
  • ¼ cup packed brown sugar
  • 2 tablespoons sherry
  • 1 ½ teaspoons dried minced onion
  • 1 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 1 pinch garlic powder
  • 2 3/4 pound pork tenderloins

Instructions
 

  • Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
  • Preheat grill for high heat.
  • Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve. Rock_lobster

Notes

Achieving optimal flavor and tenderness starts with proper marination; ensure the pork is fully submerged and marinated for at least 6 hours, but no more than 18, to prevent the soy and sherry from breaking down the lean muscle too aggressively. For an elevated aromatic profile, consider substituting fresh minced garlic for the powder and adding a whisper of grated fresh ginger. When grilling, aim for a strong initial sear on high heat to develop a beautiful crust, then reduce heat or move to a cooler zone to finish cooking to an internal temperature of 145°F (63°C). Always allow the tenderloin to rest for 5-10 minutes off the heat before slicing into medallions against the grain; this allows juices to redistribute, ensuring a succulent bite. Overcooking is the enemy of tenderloin, so monitor closely.