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Ингредиенты
- 1 x to 1 1/4 pounds pork tenderloin, trimmed of membrane and any visible fat
- 6 ounce ( 3/4 c.) pineapple or possibly orange juice
- 1/3 c. reduced-sodium soy sauce
- 3 Tbsp. brown sugar
- 2 x garlic cloves, peeled, crushed
- 2 tsp chopped fresh ginger
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. rice or possibly cider vinegar Freshly grnd black pepper to taste
Инструкции
- Fold back the tapered end of the tenderloin and secure it with kitchen string. Place the meat in a large plastic sealable bag or possibly in a shallow dish and set it aside.
- In a glass measure, combine all marinade ingredients. Set aside half to brush on the meat during grilling. Pour remaining marinade over pork and seal bag or possibly cover dish. Chill meat in marinade for at least 1 hour and up to 4 hrs.
- Prepare a charcoal grill for medium-warm heat or possibly preheat a gas grill on high.
- When heated, oil the grate by wadding up a paper towel and soaking it with vegetable oil. Using long tongs, rub oil-soaked paper towel on grate. Let grate heat for a few min.
- Remove pork from marinade and throw away marinade. Place meat on the grill, cover and sear about 3 min on each side. Occasionally brush with reserved marinade.
- (For charcoal grilling, sear on all sides; then move tenderloin to a cooler part of the grill - about medium heat - to finish cooking.)
- Continue grilling 5 to 8 min for a tenderloin weighing 1 1/4 pounds, or possibly till internal temperature reaches 155 degrees on an instant-read thermometer.
- Remove from grill and let rest 5 min before slicing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 248g | |
| Calories 567 | |
| Calories from Fat 241 | 43% |
| Total Fat 27.32g | 34% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4807mg | 200% |
| Potassium 371mg | 11% |
| Total Carbs 76.09g | 20% |
| Dietary Fiber 2.0g | 7% |
| Sugars 47.83g | 32% |
| Protein 7.78g | 12% |
