-
-
My review
Marinated Pork Tenderloin
WKELLER
"A slightly sweet marinade that makes for the best tasting pork you will ever have."
Added to shopping list.
Go to shopping list.
Ingredients
6 h 30 m servings 278 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
- Preheat grill for high heat.
- Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.
Footnotes
- Note
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 278 calories; 10.7 g fat; 16.9 g carbohydrates; 27 g protein; 73 mg cholesterol; 1008 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 8611124 Ratings
-
-
-
-
-
Most helpful positive review
1/25/2006
Found this fantastic recipe a year ago, have made it several times since for both company and just the family. It is absolutely delicious and it consistently gets rave reviews. Here's what I d...
Most helpful critical review
1/31/2007
My family thought this recipe was okay, but nothing outstanding. We will not likely make it again.
Most helpful
Most positive
Least positive
Newest
1/25/2006
Found this fantastic recipe a year ago, have made it several times since for both company and just the family. It is absolutely delicious and it consistently gets rave reviews. Here's what I d...
8/29/2006
Didn't change a thing and it was awesome! Marinated it for 12 hours. I don't have an outdoor grill, so I used my cast iron grill pan on the stove. The best part was the chargrilled outer part...
1/31/2007
My family thought this recipe was okay, but nothing outstanding. We will not likely make it again.
5/24/2007
I'd give more stars if I could! Like other reviewers, the only change I'd make is to increase the number of servings you prepare, because people will ask for seconds. Also, double or triple t...
7/9/2003
I tried this recipe and loved it, we baked it and substituted balsamic vinegar for the sherry. It was fabulous!! Not one leftover! Thanks!!
12/14/2008
Loved the ease & amazingly tasty results of this recipe - lots of bang for little buck. Followed other comments & used 1/2 onion + 4 garlic cloves as substitute for powders. Marinated only 4 h...
8/31/2010
I'm giving this five stars even before I try it because enough of the reviewers who actually followed the recipe say it is worth it. To all the rest, I often wonder what you are thinking? Giving...
12/16/2006
I am about to make this recipe for the third time. I roast it for 1 hr at 350. I am going to try boiling the marinade and basting the meat this time. This is a great recipe when you have comp...