Barbecued Pork Tenderloin

By The Canadian Living Test Kitchen

269 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	186186 cal
pro	29 g29g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	8 g8g carb
fibre	1 g1g fibre
chol	61 mg61mg chol
sodium	244 mg244mg sodium
% RDI:	-
calcium	33 calcium
iron	1717 iron
vit A	99 vit A
vit C	2222 vit C
folate	77 folate

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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.

Ingredients

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.

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.

Source : Get Grilling: Summer 2007