Barbecued Pork Tenderloin
133 people added this to their Recipe Box
Lean pork tenderloin is so quick to cook that you can grill it for a weeknight main course or set it up as the star of a party.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 186 |
| pro | 29 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 61 mg |
| sodium | 244 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 17% |
| vit A | 9% |
| vit C | 22% |
| folate | 7% |
Suggested Recipes
-
2 pork tenderloins
2 tsp (10 mL) cornstarch
1 green onion, finely chopped
2 tbsp (25 mL) finely chopped fresh coriander
Marinade:
1/2 cup (125 mL) orange juice
1/4 cup (50 mL) tomato paste
2 tbsp (25 mL) grainy mustard
3 cloves garlic, minced
4 tsp (20 mL) chili powder
1-1/2 tsp (7 mL) granulated sugar
1 tsp (5 mL) each ground cumin and coriander
1/2 tsp (2 mL) worcestershire sauce
1/4 tsp (1 mL) salt
Preparation:
Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside.
Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.
Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high heat; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.
In small bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.
Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.
Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside.
Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.
Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high heat; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.
In small bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.
Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.
Additional Information
- Variations
Peanut Curry Barbecued Pork Tenderloin:
Peanut Curry Marinade: 2/3 cup (150 mL) coconut milk; 3 tbsp (50 mL) chunky natural peanut butter; 2 tbsp (25 mL) fish sauce; 1 tbsp (15 mL) lime juice; 2 tsp (10 mL) green or red Thai or mild Indian curry paste; 2 tsp (10 mL) grated gingerroot; 2 cloves garlic, minced; 1/2 tsp (2 mL) packed brown sugar; and pinch turmeric.
Replace coriander with chopped peanuts.
Five-Spice Barbecued Pork Tenderloin:
Five-Spice Marinade: 1/3 cup (75 mL) finely chopped onion; 1/4 cup (50 mL) sodium-reduced beef stock; 2 tbsp (25 mL) each oyster sauce and sodium-reduced soy sauce; 1 tbsp (15 mL) rice vinegar; 1 tbsp (15 mL) sesame oil; 4 cloves garlic, minced; 2 tsp (10 mL) finely grated gingerroot; and 1 tsp (5 mL) five-spice powder.
Replace coriander with 2 tsp (10 mL) sesame seeds.
Tags:
Source
Get Grilling: Summer 2007
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »