A slightly sweet marinade that makes for the best tasting pork you will ever have.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
6 hrs
total:
6 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

278 calories; protein 27g 54% DV; carbohydrates 16.9g 5% DV; fat 10.7g 17% DV; cholesterol 72.6mg 24% DV; sodium 1007.7mg 40% DV. Full Nutrition
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Reviews (922)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2007
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 do: double the marinade, except for the cinnamon. Mince 2 Tbsp. fresh onion in place of dried. I try to marinade all day, but I have found that even a few hours is sufficient. I bake the tenderloins in a 400 oven for about 40 min. And the biggest tip: take the leftover marinade, boil, and add cornstarch or a flour roux to thicken and make a delicious sauce/gravy. Other Tips - #1) don't leave out the sherry. It really makes the recipe. You can buy cream sherry at your local spirits store for around $7 a bottle and you can utlitize it in many recipes. #2) if you are looking for a good side dish to match this pork, try Baked Pineapple Casserole off of this site. It is excellent!! Read More
(929)

Most helpful critical review

Rating: 3 stars
01/14/2013
My family thought this recipe was okay, but nothing outstanding. We will not likely make it again. Read More
(287)
1209 Ratings
  • 5 star values: 890
  • 4 star values: 198
  • 3 star values: 64
  • 2 star values: 35
  • 1 star values: 22
Rating: 5 stars
01/11/2007
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 do: double the marinade, except for the cinnamon. Mince 2 Tbsp. fresh onion in place of dried. I try to marinade all day, but I have found that even a few hours is sufficient. I bake the tenderloins in a 400 oven for about 40 min. And the biggest tip: take the leftover marinade, boil, and add cornstarch or a flour roux to thicken and make a delicious sauce/gravy. Other Tips - #1) don't leave out the sherry. It really makes the recipe. You can buy cream sherry at your local spirits store for around $7 a bottle and you can utlitize it in many recipes. #2) if you are looking for a good side dish to match this pork, try Baked Pineapple Casserole off of this site. It is excellent!! Read More
(929)
Rating: 5 stars
09/06/2006
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 -- mmmmmmmm! Next time I'll probably sear it on the stovetop and finish it off in the oven. I'll probably also boil and reduce down some of the left over marinade to make a yummy sauce. This is now officially the only pork tenderloin recipe I'll ever need. My husband thought it was amazing, as did my very picky ten year old. Edited to Add -- Made this a week later (couldn't wait any longer, it was that good) and did just that -- I seared it on the grill pan, stuck in a meat thermometer, and finished it off in a 350 oven until it reached 160, about 25-30 minutes. I boiled the marinade to reduce it to a nice gravy. Mmmmmmm! It was moist throughout and so good. My husband had thirds! Read More
(585)
Rating: 3 stars
01/14/2013
My family thought this recipe was okay, but nothing outstanding. We will not likely make it again. Read More
(287)
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Rating: 5 stars
05/24/2007
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 the marinade, and reserve some to be made into gravy by boiling it down with a bit of cornstarch or flour roux. This gravy is always a hit and is well worth the few minutes it takes to prepare. By the way, take the time to make sure that you have all of the marinade/gravy ingredients. Several people who gave this recipe a poor review commented that they replaced the sherry and/or certain spices. These ingredients are the essence of the dish, and really are essential. I'm always happy to use shortcuts and make substitutions, but this recipe really should be followed precisely. It's worth an extra trip to the grocery store!!!! Read More
(214)
Rating: 5 stars
01/25/2004
I tried this recipe and loved it, we baked it and substituted balsamic vinegar for the sherry. It was fabulous!! Not one leftover! Thanks!! Read More
(184)
Rating: 5 stars
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 hours b/c that's all I had time for. Cooked at 350 for 1 hour, wrapped in foil. Broiled last minute or two (flipping once) to give outside a slightly browner 'crust.' Boiled remaining marinade for 5 minutes or so to reduce, then added 1 TBL of cornstarch and moved off heat while stirring. Great as gravy. Only mistake I made was making 1 loin vs. 2 so I could save one for later. Entire family devoured the 1st one so there is nothing left for weekday lunches. Read More
(115)
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Rating: 5 stars
08/31/2010
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 a recipe a rating based on totally changing the original ingredients is NOT what is being asked for. So whether you had great results or not, you should always be honest about the recipe AS WRITTEN! Read More
(114)
Rating: 5 stars
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 company. I am bringing it to a Christmas party tonight. Wonderful flavors and juicy. Thank you for the great recipe! Read More
(93)
Rating: 5 stars
07/23/2003
Terrific recipe Lisa. I took the suggestion of another reviewer and used raspberry vinegar in place of the sherry and let this marinate for 2 days. We grilled the tenderloins half way through and then split the down the center (butter-flied them) and finished grilling them. My husband poured sake on them while they were grilling. This was the BEST pork tenderloin we've had so far. Every bite was eaten and I'm making it again this weekend for company. My husband..(who really dislikes cinnamon) gave this 2 thumbs up. Thanks for sharing this! Highly recommended. Read More
(67)
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