Pork tenderloin isn’t the cheapest cut of meat out there but it’s lean and delicious! We don’t have it too often but when we do, it’s amazing. I found this recipe from Baked Bree and we really enjoyed it. The sauce is a perfect balance of savory and sweet and the marinade is also delicious.
This would be a great recipe for entertaining friends or at a family gathering. It’s almost good enough for holiday time too!
We cooked this up in our trusty Lodge cast iron grill pan. I love having this pan for the winter when it’s just too cold to think about grilling outside. It makes great sandwiches and burgers too. Of course you could also throw the tenderloin on the grill.
One word of caution, don’t over marinate this one. The soy in the marinade is strong stuff so just be careful. I wouldn’t go much past 2 hours. Put the sauce on the side if you’re freezing it.
Leftover Love: We made a double portion and saved some of the pork for a stir fry for next week. This will make a perfect quick dinner of pork stir-fry with crispy veggies and rice.
- 2 pork tenderloins
- ½ cup soy sauce
- ½ cup sherry
- ½ cup honey
- ¼ cup rice wine vinegar
- ¼ cup vegetable oil
- 2 Tablespoons orange juice
- 1½ Tablespoons rosemary
- 1 Tablespoon shallots
- 1 teaspoon fresh ginger
- Mince rosemary, shallots, and ginger.
- Combine all of the ingredients except for pork in a bowl. Whisk together.Pour half of the marinade in a jar or another bowl.
- Pour half of the marinade over the pork. Cover with plastic wrap and marinate for 2 hours at room temperature. Even a few hours will work.
- Grill the pork for about 18 minutes. Check to make sure the pork reaches an internal temperature of 155 degrees. Let the pork rest.
- While the pork is resting, bring the other half of the marinade to a boil over medium to medium high heat. Reduce to a simmer and let the mixture cook for about 10 minutes. It will reduce slightly.
- Slice the pork thinly and on a bias. Spoon the sauce over the top.