Looking for a winner of a menu that's easy to prepare and grill-friendly? Ginger-Soy Marinated Pork Tenderloin is satisfyingly sweet, salty and spicy, crispy-grilled on the outside, moist and tender within. Accompanied by Grilled Ratatouille Salad and Garlicky Mashed Potatoes, you will have a do-ahead menu fit for entertaining and making your family very happy.
Pork tenderloin, aptly named for the tender strip of meat that is the leanest and most tender cut of the loin, is quick to cook and takes well to marinades. If you have the time, avoid purchasing pre-marinated meat and try making your own. I find that the flavors of soy, ginger, orange and garlic compliment the mild, succulent pork. For best results, marinate the pork for 24 hours before serving and grill on the barbeque, taking care not to overcook the meat.
Ginger-Soy Marinated Pork Tenderloin
1/2 cup (250 ml.) soy sauce
1/4 cup (125 ml.) vegetable oil
1/4 cup (125 ml.) freshly squeezed orange juice
1/4 cup grated ginger with juices
1/4 cup dark brown sugar, packed
4 garlic cloves, minced
1 tablespoon Dijon-style mustard
1 teaspoon freshly ground pepper
1 teaspoon dried cumin
1 teaspoon dried cardamon
2 lb. (1 kg.) pork tenderloin
Prepare marinade at least 6 hours and up to 24 hours before grilling pork.
In a medium bowl, whisk together all the marinade ingredients. Pour over tenderloins. Cover and refrigerate.
One hour before grilling, remove tenderloins from refrigerator.
Prepare grill or pre-heat oven grill. Remove tenderloins from marinade. Grill pork until just cooked through, turning to brown, about 10-12 minutes. Transfer to platter, cover loosely with foil and let rest 10 minutes.
Accompany with Grilled Ratatouille Salad and Garlicky Mashed Potatoes:
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