Pork Tenderloins
2016-03-09- Cuisine: American
- Course: Main course
- Skill Level: Easy
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- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 1:30 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
414 -
Total Fat
6 g -
Saturated Fat
2 g -
Cholesterol
67 mg -
Sodium
1355 mg -
Potassium
919 mg -
Carbohydrates
34 g -
Dietary Fiber
1 g -
Sugars
25 g -
Protein
30 g
Ingredients
- 1 beer or can of ginger ale
- 1/2 cup mustard
- 1/2 cup honey
- 2 tablespoons onion powder
- 1-1/2 teaspoon rosemary
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 pork tenderloins
Method
Step 1
Combine all marinade ingredients. Put 1 cup in a plastic bag with pork. Refrigerate for at least 1 hour. Refrigerate remaining marinade for basting.
Step 2
Oil grill rack with cooking spray or use tongs to coat with cooking oil on a paper towel. Grill over indirect heat for 25-30 minutes basting occasionally with reserved marinade.
Step 3
Or you can make it in the oven. After marinating, dry off the meat with a paper towel then sear in a very hot cast iron skillet. Roast at 375° for about 20 minutes, basting a few times with reserved marinade until internal temperature reaches 145°.
Step 4
Let stand for 10 minutes before serving.
Step 5
If you have leftover marinade you can reduce it to a sauce. Add 2 tablespoons of butter and bring to a boil. Simmer for about 15 minutes until it reduces and thickens a bit.
Leftovers make great chile verde. Sauté 2 cups of leftover pork with onions and bell peppers. Add 2 tablespoons chili powder and 1 tablespoon ground cumin. Add enough salsa verde to coat. Bring to a boil. Reduce heat and simmer for about 30 minutes. Serve in taco shells with shredded cheese or over rice.