Grilled Pork Tenderloins Recipe

pork, recipe, tenderloins
Ready in about: 35 minutes, serves: 8


  • 2 pork tenderloins
  • Hot cooked rice
  • ½ tsp. Onion powder
  • ½ tsp. ground cinnamon
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup teriyaki sauce
  • 1 tbsp. minced fresh ginger root
  • 1/3 cup honey
  • 3 tbsp. brown sugar
  • 3 garlic cloves, minced
  • 4 tsp. Ketchup
  • ¼ tsp. cayenne pepper


  • In a large ceramics bowl, combine the first 10 elements. Pour half of the marinade into a pot or shallow dish; add tenderloins and turn to coat. Wrap; leave it in refrigerate for 8 hours or overnight, turning pork occasionally. Cover and refrigerate the remaining marinade. Drain pork, discarding marinade.
  • Cover the grill over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing with your sharpest Damascus Gyuto Knife. Serve with rice.

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