Glenda'S Grilled Pork Tenderloin
A savory grilled pork tenderloin marinated in soy, sherry, and spices, offering tender, flavorful slices perfect for summer barbecues or special dinners.
Ingredients
Instructions
- Heat the meat made at the market from a strip of loin (backbone removed), containing 10 to 14 ribs.
- Season the meat with salt and pepper.
- Place the meat in a shallow baking dish, bone end up.
- Wrap the tips in foil to prevent excess browning.
- Insert a meat thermometer so the tip is in the center of the thick part of the loin.
Tips & Substitutions
For best results, marinate the pork tenderloin for at least 2 hours or overnight to enhance flavor. If you don't have sherry, you can substitute with apple cider vinegar or white wine. Adjust the salt based on your soy sauce's saltiness. Ensure the grill is preheated to medium-high heat for even cooking, and allow the meat to rest after grilling to retain its juices.
Serving Suggestions
Serve the grilled pork tenderloin sliced against the grain for maximum tenderness. It pairs beautifully with sides like Redskin Potato Salad or a fresh salad. Drizzle with a light soy sauce glaze for added flavor, and consider serving alongside roasted vegetables for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tenderloin in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Avoid microwaving to prevent the meat from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Glenda'S Grilled Pork Tenderloin contains roughly 42 calories, with 4g protein, 6g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 2714mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, while pork tenderloin is recommended for its tenderness, you can also use pork loin or even pork chops. Just adjust the cooking time based on the thickness of the meat to ensure it's cooked thoroughly.
What should I do if I don't have a meat thermometer?
Another method is to cut into the thickest part of the meat to check for doneness; it should be slightly pink but not raw.
How can I enhance the flavor of the marinade?
You can enhance the marinade by adding fresh herbs like rosemary or thyme, or a tablespoon of brown sugar for sweetness. A splash of citrus juice, like lime or orange, can also brighten the flavor profile. These variations can make the dish even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).