| Level: | Easy |
| Total: | 52 min |
| Prep: | 20 min |
| Inactive: | 2 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 (3/4 to 1 pound) pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons minced fresh rosemary
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh ginger
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 425 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 0 g |
| Sugar | 24 g |
| Protein | 41 g |
| Cholesterol | 123 mg |
| Sodium | 1268 mg |
| Serving Size | 1 of 6 servings |
| Calories | 425 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 0 g |
| Sugar | 24 g |
| Protein | 41 g |
| Cholesterol | 123 mg |
| Sodium | 1268 mg |
Reviews
I made the marinade exactly according to the recipe, boiled it for at least 15 minutes to try to thicken it (it only slightly thickened, which was okay poured directly onto the meat.) I did not care for the flavor of the marinade. In my opinion, it was lacking in umami flavor, was a bit oily and overly sweet. Perhaps more ginger, less honey and addition of garlic would help. I cooked the pork tenderloin sous vide at 140 degrees for 2 hours, then browned it very quickly in a hot cast iron pan. It was very tender, but a bit more well done than when I have previously cooked pork tenderloin via sous vide (which I do a lot); I will stick to my usual 135 degrees. I have some better marinades and rubs for pork tenderloin, I won’t make this marinade as written again.
I’ve made this recipe numerous times–it never disappoints! Tried it last night in the oven rather than on the grill because it was just too cold to grill last night. Browned it in the pan first, then finished in the oven for about 12 minutes at 350. It turned out perfectly!
I made these pork tenderloins last night exactly to recipe and they were delicious. So moist from the grill. Thanks for a great recipe and it will definitely stay in my favorites.
This was a perfect spring recipe. Made it on a charcoal grill which I’m still getting used to but it still turned out great! The marinade is perfect and the only thing I added was some minced garlic as other reviewers mentioned but I’m a garlic fiend! Don’t omit simmering the marinade and serving on the pork. Yummy. Served with a simple orzo salad. Will put this recipe in my spring/summer rotation! Thanks!
Terrific. Simple as that; terrific. I added a little garlic and a little more ginger to the marinade. Just saying
Loved the flavor!
I make this all the time and it’s delicious!!! I boil the marinade thicken it just slightly with cornstarch slurry and add a tbs or more to taste of Dijon mustard and serve over slices!! Everyone loves it!!!
Have made this several times & it is delicious!
Sorry, but this is not a keeper.
It’s amazing recipe! All my guests love this recipe! And it’s my husband favorited!