In medium bowl combine all marinade ingredients. Stir thoroughly to blend. Use immediately or cover and refrigerate up to 1 month. Makes about 1 cup.
Place tenderloins in a 1-gallon, resealable plastic bag or shallow baking pan. Coat all sides of pork with marinades. Seal bag or cover pan. Refrigerate and marinate 2 to 4 hours. Turn bag or pork occasionally to coat all sides. Remove from refrigerator 30 minutes prior to grilling.
Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium.
Brush the grill grate with vegetable oil. Place pork directly over medium fire.
Cover grill and cook pork for about 6 minutes. Turn and cover again. Cook another 8 to 10 minutes, or until meat is slightly pink in the center, or an instant-read thermometer registers 160 degrees F. when inserted into the tenderloins thickest part. Remove tenderloins, tent with foil and set aside
to rest for 5 minutes.
Cut the pork into 1-inch-thick slices, arrange on a plate and serve immediately.
Republished with Permission, National Pork Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (200g)|
|Recipe Makes: 6|
|Calories from Fat: 398 (74%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 79.1mg||24 %|
|Sodium 281.2mg||10 %|
|Potassium 588.5mg||15 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 34.4g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 535
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