Grilled Teriyaki Pork Tenderloin
Would You Make This Recipe Again?
From Betty Crocker, this is one of my favorite Pork recipes.
Makes 6 Servings
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
1/4 teaspoon pepper
2 cloves garlic, finely chopped
2 pork tenderloins (about 3/4 pound each)
1 pineapple, peeled and cut into 1/2-inch slices
1. Mix all Teriyaki Marinade ingredients. Fold thin end of each pork tenderloin under so pork is an even thickness; secure with toothpicks. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning pork occasionally.
2. Brush grill rack with vegetable oil. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
3. Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning once, until pork is slightly pink in center. Cut pineapple slices in half. Add pineapple to grill for last 2 to 4 minutes of grilling, brushing with marinade and turning once. Discard any remaining marinade.
4. Remove toothpicks from pork. Cut pork across grain into thin slices. Serve with pineapple.
1 Serving: Calories 255 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 70mg; Sodium 580mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars ncg); Protein 26g Percent Daily Value*: Vitamin A 0%; Vitamin C 10%; Calcium 0%; Iron 10%