This pork tenderloin recipe has a flavourful, sweet ginger marinade that is simple to make and caramelizes the pork. This recipe is from Canadian Living.
2 tbsp. liquid honey
4 cloves garlic, minced
2 tbsp. soy sauce
1 tbsp. grated gingerroot
1 tbsp. vegetable oil
1 tbsp. rice vinegar
1/4 tsp. each salt and pepper
1/4 tsp. hot pepper sauce
2 pork tenderloins
1. In bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper, and hot pepper sauce.
2. Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
3. Transfer to cutting board; tent with foil and let stand for 5 minutes. Thinly slice tenderloins and serve.
Not the most attractive of photos but I was too hungry to care.
The sauce is very simple for this recipe and you can actually make it ahead of time and could marinade the pork for up to 24 hours in the fridge. And I love when I plan on a recipe and I have all of the ingredients at home already.
I baked mine in the oven at 450F for the same amount of time (unfortunately, I do not have a BBQ). And I think because I baked it instead of grilling it, the sauce did not caramelize on my pork. Most of it dripped to the bottom of my pan and caused a bubbly, black mess that I am not looking forward to cleaning (it is currently soaking). If I make this again, I will line the pan with foil to aid in the clean-up.
This recipe makes 4 servings, with 267 calories per serving.