A tender, juicy grilled pork tenderloin accented with an Asian-inspired honey garlic sauce with a touch of citrus. Excellent served with rice, or teriyaki noodles and steamed broccoli or green beans.

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Recipe Summary

prep:
15 mins
cook:
32 mins
additional:
6 hrs 5 mins
total:
6 hrs 52 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 pork in a large shallow dish. Sprinkle black pepper over both sides; press gently into the surface.

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  • Whisk soy sauce, honey, olive oil, orange juice, and ginger together in a bowl to make marinade. Stir in garlic and red pepper flakes.

  • Pour marinade over pork; turn to coat both sides. Cover with plastic wrap; let marinate in the refrigerator, 6 hours to overnight.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Remove pork from marinade, reserving marinade in the dish. Grill pork, covered, basting occasionally with 1/4 of reserved marinade, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 12 to 15 minutes per side. Transfer to a cutting board; let rest, about 5 minutes.

  • Pour 3/4 of reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until reduced by 1/2 into a thick sauce, 3 to 5 minutes. Discard garlic slices.

  • Slice pork into 1-inch thick slices. Arrange on serving plates. Drizzle thickened sauce over pork.

Nutrition Facts

309 calories; protein 19.8g 40% DV; carbohydrates 22.2g 7% DV; fat 16.3g 25% DV; cholesterol 48.9mg 16% DV; sodium 1844mg 74% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2016
09.27.16 ~ I found a 2 lb. pork tenderloin in the freezer, so I doubled all the marinade ingredients. The meat marinated overnight and that led to delicious flavoring. The sauce/marinade is wonderful with this dish. I served the dish over thick kluski noodles along with steam broccoli and cauliflower. Dinner was delicious, and clearly for us, the marinade was the hit of the meal. Thanks waterlily78, for sharing your recipe. It will be used again in our house. Read More
(2)

Most helpful critical review

Rating: 3 stars
07/18/2017
Flavor was good but was too salty. Even with lite soy sauce. We did two 1 lb loins so I doubled the recipe. Maybe that added to the saltiness? Flavor was good though. Could try it with less soy next time. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/25/2016
09.27.16 ~ I found a 2 lb. pork tenderloin in the freezer, so I doubled all the marinade ingredients. The meat marinated overnight and that led to delicious flavoring. The sauce/marinade is wonderful with this dish. I served the dish over thick kluski noodles along with steam broccoli and cauliflower. Dinner was delicious, and clearly for us, the marinade was the hit of the meal. Thanks waterlily78, for sharing your recipe. It will be used again in our house. Read More
(2)
Rating: 5 stars
01/25/2020
I fried the pork in my cast iron skillet instead of grilling it. Very moist and flavorful! Definitely make it again! Read More
Rating: 3 stars
07/18/2017
Flavor was good but was too salty. Even with lite soy sauce. We did two 1 lb loins so I doubled the recipe. Maybe that added to the saltiness? Flavor was good though. Could try it with less soy next time. Read More
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Rating: 3 stars
01/17/2017
I guess I did something wrong as this sauce was a little bitter. May have been the orange juice although my DH and I both tried the juice before using it as fresh isn't always sweet. Add some Stevia and a teaspoon of brown sugar and it was better. Guess I'll stick to my own recipe that hasn't failed yet. Sorry to the author of the recipe maybe it just wasn't our taste. Read More
Rating: 5 stars
06/11/2020
Great recipe ! Will definitely make this again. Read More
Rating: 5 stars
12/17/2016
I marinated mine for a little over an hour in porkchop style cuts then seared both sides after that added the marinade finished cooking through on a lower temp. It turned out very good just the right amount of each ingredient so nothing is overpowering. Read More
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