Grilled Pork Tenderloin

Yesterday, I bought a pre-marinated Pork Tenderloin. I ordered the Garlic and Herb, but came home with the Garlic and Cracked Pepper. Wow! Spicy for me, but a wonderful product! I grilled it on medium high for about 12 minutes on both sides. It was juicy, delicious and perfectly cooked! It is an easy product to prepare. Just open the vacuum sealed package and put it on a preheated grill. Done! I tented it after removing from the grill and let it rest for a few minutes. 

If you have a tenderloin and need a marinade recipe, follow this one and marinate for a few hours or overnight.

1/4 cup oil
2 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons minced onion
1/2 teaspoon Kosher Salt 
1/4 teaspoon Cracked Black Pepper

Put the tenderloin dry with paper towels. Combine the lemon juice, oil, garlic, onion, salt and pepper in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight is best.

Preheat grill on medium high. Remove tenderloin from marinade and place it in the center of the grill. (protected from flare ups) Grill it on medium high for about 10 minutes on both sides. Tent it after removing from the grill and let it rest for a few minutes before carving. 

 Farm Fresh Corn on the side!

... and home grown tomatoes!

Teriyaki Pork Tenderloin

Last night, I took a pork tenderloin, that I had marinated in teriyaki overnight, pan seared it, then roasted it off in the oven. It was so tender that I couldn't get it cut into medallions without it falling apart! I made another batch of teriyaki, and reduced it to a thick sauce to pour over the medallions! Perfection!

For the marinade, I used the same recipe for the sauce

but left out the 1/4 cup water and corn starch.

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Cook until thickened.

Pork Tenderloin with Blackberry Bar-B-Que Sauce

Cooking Spray
1 1/4 pounds pork tenderloin
Salt and pepper

garlic powder
1/2 cup Blackberries
3 tablespoons prepared thick bar-b-que sauce
2 T Texas Pete

In a small bowl, mix blackberries with a sprinkle of sugar and let sit until they release some of their juices. Then mash them with a fork to break apart. 

Spray grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt, pepper and garlic powder. 

In a sauce pan, add blackberries, barbecue sauce and Texas Pete. Heat until warm; stir to blend. 

Grill pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.