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This one of my favorite ways to grill pork tenderloins. I love the blend of flavors. I am getting ready to heat up the grill right now and have this for dinner.!!
Made this for mother’s day and it was a huge success! Marinated overnight and the pork was very tender cooking on the grill. Great flavor I wouldn’t change a thing. My mother asked me for the recipe the day after.
Found this marinade to be too much ,prefer milder flavours with pork tenderloin like the ones with a grainy mustard , and sesame oil is very strong in flavour
Hi! I plan to make this for Valentines day however I bought a pork loin instead of a pork tenderloin, will this cut work with this recipe? Thank you!!
Good question. Maybe if you cut the loin into tenderloin sized long pieces? Pork loin is a completely different shape than pork tenderloin, and as such will have different cooking times. If you want to grill the whole loin, after searing you’ll need to move it to the low heat side of your grill, cover it, and cook it much longer than the time given for the tenderloin. Your guess is as good as mine on the timing. It will help if you bring the pork loin more fully to room temp before grilling. That will take a few hours. You’ll need to use a meat thermometer to determine when the roast is done.
You should really bring that marinade up to a boil for 5 minutes if you plan on basting and then drizzling on the cooked pork
Hi Chris, in the first step we say “remove and reserve (for basting)”, so the marinade that has touched raw pork is NOT used for basting the cooking pork.
I read that. Trying this tonight.
Wow. . I never take the time post but just want to say that I have never had pork tenderloin so good! Thank you…great site and work!
Pork tenderloin has become one of my favorite meats: tender, fast cooking, fine w/ any sauce. Fixed this last night–came out great. The sauce is a keeper. I doubled the recipe and held some for today.
Seeing this made me wonder how a piece of monkfish would be cooked this way. Their shapes are similar. And monkfish can be a pain in the neck.
Delicious!!!! I’ll make a wonderful stir-fry with the leftovers! Already seasoned perfectly for that too!
Do you have an alternative to the rice vinegar? Trying to avoid buying extra things if I can. Thanks!
Hi Marissa, try using a tablespoon of cider vinegar.
From my perspective, the secret to successful BBQing or smoking is an instant probe thermometer that will accurately tell you the internal temperature of the meat. They can be found on the internet or in a good cooking store. I use one made by Maverick – it also gives me an accurate reading of the cooking unit itself as well as the IT of the meat (two different probes). Good luck.
Pork tenderloin is one of our favorite things to cook. It’s so versatile and lends itself to many different marinades. For those of you who are intimidated by grilling, nothing could be easier! If you’re afraid of overcooking invest in an instant read thermometer and make your life easy. Take it off at 135 degrees if you like it pink in the middle…remember, it will continue to cook after you take it off the grill. For those who like their meat more well done, just serve the end pieces to those people.
Elise, I feel your pain/heat. My Mom lived in Carmichael until she passed away and I never visited her during the summer months. Stay cool!