Tested till perfect Barbecued Pork Tenderloin

Barbecued Pork Tenderloin

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.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

Recipe3 out of 5 based on 37 ratings.
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  • Portion size 6


    2 pork tenderloins
    2 tsp (10 mL) cornstarch
    1 green_onion, finely chopped
    2 tbsp (25 mL) finely chopped fresh coriander
    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
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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.

Nutritional Information Per serving: about

cal 186 pro 29g total fat 4g sat. fat 1g
carb 8g fibre 1g chol 61mg sodium 244mg

% RDI:

calcium 3 iron 17 vit A 9 vit C 22
folate 7
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