Barbecued Pork Tenderloin Barbecued Pork Tenderloin

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Get Grilling: Summer 2007




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.

Nutritional facts Per serving: about

  • Sodium 244 mg
  • Protein 29 g
  • Calories 186.0
  • Total fat 4 g
  • Cholesterol 61 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g


  • Iron 17.0
  • Folate 7.0
  • Calcium 3.0
  • Vitamin A 9.0
  • Vitamin C 22.0
Share X

Barbecued Pork Tenderloin