Ingredients
- 1. A quarter cup of golden honey
- 2. A quarter cup of rich soy sauce
- 3. A quarter cup of savory oyster sauce
- 4. Three tablespoons of densely packed brown sugar
- 5. Two tablespoons of finely minced garlic
- 6. A tablespoon of freshly minced ginger root
- 7. A tablespoon of tangy ketchup
- 8. A quarter teaspoon of aromatic onion powder
- 9. A quarter teaspoon of fiery cayenne pepper
- 10. A quarter teaspoon of warm ground cinnamon
- 11. Two pork tenderloins, each weighing three-fourths of a pound
Step 1
Mix together a delightful concoction of honey, soy sauce, oyster sauce, brown sugar, minced garlic, fresh ginger, tangy ketchup, aromatic onion powder, a hint of cayenne pepper, and a dash of cinnamon in a sturdy zip-top bag. Seal the bag and give it a gentle squeeze to blend all the flavors. Place the pork in the marinade and let it relax in the cool embrace of the refrigerator for a minimum of 8 hours.
Step 2
Fire up your outdoor grill to a cozy medium-high temperature and give the grate a light coating of oil. Take the marinated pork out of the bag, saving the remaining marinade for later.
Step 3
Grill the pork on the warmed grill for about 10 minutes, generously basting it with the reserved marinade and flipping it every few minutes. Bid farewell to any extra marinade.
Step 4
Continue grilling the pork, flipping it every few minutes, until a thermometer reads a safe 145 degrees F (63 degrees C) in the thickest parts, roughly another 10 minutes. Allow the pork to rest for 5 minutes before slicing into succulent pieces.
Extra Tips & Suggestions
- 1. Wrap the grilled pork tenderloin in parchment paper and store it in an airtight container to keep it moist and tender.
- 2. Place the leftover pork tenderloin in a shallow dish and cover it with a drizzle of olive oil to prevent it from drying out.
- 3. Store the grilled pork tenderloin in a resealable plastic bag with some fresh herbs like rosemary or thyme for added flavor.
Reviews
Luna
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James
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Pedro
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Hudson
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Davian
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Lina
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Miller
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Declan
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