The inspiration for this recipe came from Reynolds Kitchens. Believe it or not, the original recipe was a glaze mixture for ham. Ham=pork=pork tenderloin, so why not? I tweaked it just a tad, to arrive at a really nice marinade for pork tenderloin. I also took the left over marinade and reduced it in a saucepan to make a yummy, gingery sauce to drizzle on top of the grilled pork. The men in my house gave this recipe a double thumbs up.
The pork has got a little "Asian" feeling to it with the ginger and soy, but it's subtle. The honey adds a nice sweetness to play off the ginger's spiciness. When I read the original recipe, since it was intended as a glaze and not a marinade, it had no acid ingredient. I knew I needed an acid component for marinade, so I added some Dijon mustard. Mustard and pork are natural partners in the flavor world! In fact, all the flavors work well together with the pork.
I like to cook pork tenderloin to around 140 degrees F (med-rare) with a five minute rest time, so that it retains moisture. You can see how moist this tenderloin turned out in the photos! (To ensure food safety, you might want to cook your pork to 145 degrees F.)* Read about the USDA guidelines for safe minimum cooking temperatures for pork here.
Grilled Ginger Honey Pork Tenderloin
- 1/4 cup reduced sodium soy sauce
- 1/4 cup water
- 3 TBS honey
- 2 cloves garlic, minced
- 2 TBS minced fresh ginger
- 1 heaping TBS Dijon mustard
- 1 TBS olive oil
- 2 (1 pound each) pork tenderloins
- In a small bowl or a 1 cup (or larger) glass measuring cup, whisk together the soy, water, honey, garlic, ginger, mustard and olive oil.
- Pour marinade mixture over the pork tenderloins in a gallon sized zipper plastic bag. Seal and refrigerate for at least 2 hours or more.
- Remove pork tenderloins from marinade and grill over med-high heat, turning often to avoid too much charring, until the internal temperature is 145 degrees F Remove tenderloins from grill and place on a platter covered loosely with Reynolds® foil and allow to rest for at least three minutes before slicing.
- Optional: While pork is cooking, pour the remaining marinade into a med sauce pan and bring to a boil. Allow mixture to boil until it is reduced by half. Drizzle the sauce over the cooked pork, if desired.
Total time: 2 hrs. 30 mins.
adapted from Reynolds Kitchens
Servings - 10 Serving size - 1/10th of recipe (approx. 3 oz. meat with 1 TBS sauce) Points Plus per Serving - 5 Points+
Calories - 213, Total Fat - 8.9g, Carb, - 4.2g, Protein - 27.1g, Fiber - 0.1g
Why do I love to grill? OMG...so many reasons. First and foremost is flavor. Second is that there is little need to add excessive oil to recipes. and third, is the easy clean up.
Pork tenderloin cooks so well on the grill. This marinade gives it great flavor as well as leaving you with fork tender meat. I know this recipe is going to turn into one of those recipe repeats for my family!
Do you have any grilling plans for this weekend? If you don't, you might want to put this recipe on your list!
Looking for more great grilled pork tenderloin recipes? Try these: