Do you have a particular meal that you associate with your childhood? I can’t quite remember when my mom introduced us to pork tenderloin, but it was definitely a staple growing up in our household. The groans of my sister, Melissa, were also a staple every time my mom had it on the menu. Me, on the other hand may not have loved it growing up, but have really learned to appreciate it in my adult years. I enjoy it as a leaner choice when menu planning. I don’t mind it when it is baked in the oven, but when it is grilled I think it is brought to a whole new level. I am just sharing this now, but believe me when I tell you that this has made several appearances already in our household, it’s that good.
An added bonus is that you most likely have everything on hand to make this in your pantry already with probably the exception of the oyster sauce. You may want to exclude that, but the addition of it really mellows out the sweetness of the sauce giving you a savory flavor. The marinade comes together quickly and can be easily made in no time. I mixed ours up the night before and let it marinade for a full 24 hours. After reading some reviews on this, I think it might be a good idea to reserve some of the marinade and reduce it down into a sauce like in this pork tenderloin recipe. One thing I know for sure is that we will be grilling this all summer long and well into fall. I guarantee it will make any pork hater into a lover!
Honey-Gingered Pork Tenderloins
¼ cup honey
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
¼ teaspoon onion powder
¼ teaspoon cayenne
¼ teaspoon cinnamon
two ¾-pound pork tenderloins, trimmed of silver skin
What you’ll do:
In a small bowl, whisk together all of the ingredients except the pork. Resevre about a 1/4 cup of marinade for basting. Add the pork and the marinade to a gallon-size zipper-top bag and refrigerate for at least 8 hours or up to 1 day.
Prepare a medium-hot grill. Remove the pork from the marinade. Grill the pork, basting with the reserved marinade, for 12 minutes, turning a quarter turn every 3 minutes. Discard marinade. Continue to cook pork, turning every minute or so, until an instant-read thermometer inserted into the thickest part of the tenderloin measures 145 degrees or the meat is slightly pink at the center. Let the pork rest 5 minutes before slicing.
Source: The Way the Cookie Crumbles