Ready in 45 minutes
Try this South-of-the-border Grilled Pork Tenderloin recipe, or contribute your own. "collxweeknight" and "collxdf" are two of the tags cooks chose for South-of-the-border Grilled Pork Tenderloin.
"I needed something fast with ingredients on hand. This recipe came up and what a winner it was. I did add 1 tablespoon of chili powder to the marinade. The secret to this one is to avoid using tenderloin that has been treated with a salt solution. I think that may have been the issue with prior reviewers who thought it might be the cut of meat that was off. Thank you for this fantastic keeper. Its a hit."- OaxacaCookin
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In a small bowl, combine everything but pork. Place tenderloins in a shallow glass baking dish. Pour marinade over them and turn meat to coat evenly. Refrigerate for 30 minutes.
Remove meat from marinade and grill, 4 inches (10 cm) from source of heat, over medium-hot coals for 10 to 12 minutes or broil until internal temperature reaches 140F (60C), turning once and basting occasionally with marinade. Slice and serve. (Makes 4 servings)
Per serving: calories, 199 protein, 31 g carbohydrate, 3 g fat, 6 g (calories from fat, 27%) dietary fiber, trace cholesterol, 99 mg sodium, 74 mg potassium, 646 mg
Exchanges: 4 low-fat meat Joslin Diabetes Gourmet Cookbook
Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork ~~ltreggie~~at;reggie.com> on Oct 28, 1997
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sherbear73 3 months agoI was tired of the same thing so I tried this recipe and I liked it
Sheeza 3 months agoI think the pic is beef. Def to rare for pork.
mlesher1 11 month ago
Chelle0069 1 year agoThis was amazing! I was nervous about grilling the pork loin but it was perfect!
Chelle0069 1 year agoThis was so tender and wonderful! My kids went back for seconds!
OaxacaCookin 1 year agoI needed something fast with ingredients on hand. This recipe came up and what a winner it was. I did add 1 tablespoon of chili powder to the marinade. The secret to this one is to avoid using tenderloin that has been treated with a salt solution. I think that may have been the issue with prior reviewers who thought it might be the cut of meat that was off. Thank you for this fantastic keeper. Its a hit.
Mlcurren 1 year agoReally liked this , was tender , moist, and done great on grill. Thanks
stevemur 1 year agoGood idea for a change of pace. I really must not have had the best cut of meat... mine had a far more whitish color than the one in the photo. The tenderloin was good, but not exceptional. Will make it again, but will look for a better pork tenderloin.
chefhoward76 1 year agoVery good. Will make this again for sure.
drouchea 2 years agoI thought it was very good! However, I felt it needed a kick so I added some crushed red pepper.
lisacrooke 2 years agoI needed a fast and easy recipe for pork tenderloin and I chose this due to the prep/marinade time... It was excellent and flavorful, but probably would have been even better with a 1-2 hour if not more rest in the marinade. I would definitely make this again. I might add a little more spice to it... perhaps some jalapeno or red pepper flakes.
mherrlinger 3 years agoGood flavor. I recommend marinading for a few hours instead of 30 minutes. Making it for the second time tonight.
sgrishka 4 years agoI needed a simple grilled dish with fabulous taste to prepare for our Church barbecue fundraiser. We choose this proven recipe and cooked up a total of 28 tenderlions. Super moist and perfectly delicious, they were everything I wanted them to be..and then some!! They were a huge hit with our congregation and were devoured as fast as they came off the grills.
sgrishka 4 years agoAn excellent recipe that was seriously delicious! The combination of cilantro and citrus in the marinade complimented each other perfectly and infused the tenderloins with lots of South-of-the-Border flavor. This dish is easy enough for everyday, yet elegant enough for company. I will definitely make this many more times!
sgrishka 4 years ago[I made edits to this recipe.]
laurijax 8 years agoThe first ingredient is missing