Grilled Pork Tenderloin
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 425
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 54
- Cholesterol
- 164
- Sodium
- 1194
- Total: 3 hr 10 min (includes marinating and resting times)
- Active: 30 min
Ingredients
1/2 cup packed light brown sugar
1/4 cup soy sauce
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 teaspoon toasted ground coriander
Kosher salt and freshly ground black pepper
2 pounds pork tenderloin (2 pieces), trimmed and silver skin removed
Directions
- In a mixing bowl, whisk together the brown sugar, soy sauce, mustard, hot sauce, coriander, a small pinch of salt and some pepper. Place pork in a gallon ziptop bag and pour in the marinade. Allow to marinate, refrigerated, for at least 2 hours and up to overnight.
- Allow the chill to come off the pork for 30 minutes prior to cooking.
- Set up a grill for indirect heat by building the coals on one side only.
- Remove the pork from the marinade, letting excess drip off. Place the pork on the direct-heat side of the grill and char on all sides, about 4 minutes per side. Move the pork to the indirect-heat side of the grill and cover the grill with the lid. Cook the pork until it reaches an internal temperature of 145 degrees F, about 15 minutes. Let rest for 10 minutes before slicing and serving.
Cook’s Note
If using the oven, after charring the pork on the stovetop, roast at 400 degrees F until it reaches an internal temperature of 145 degrees, about 15 minutes.