Marinated Pork Tenderloin




  1. Place soy sauce, 2 tbsp black pepper, brown sugar, sherry, onion, cinnamon, olive oil, and garlic powder into a large resealable plastic bag. Seal and shake to mix. Place pork in bag with marinade and refrigerate for 6-12 hours.
  2. Preheat grill for 15 minutes on high heat with the lid closed.
  3. Since the meat will be cooking for a longer duration, it should be grilled using indirect heat. Once grill is preheated, turn off the center burner(s) of the grill and place the tenderloins onto preheated grill above burners that are turned off. Cook with lid closed for 20-25 minutes, turning once at the halfway mark (20 minutes should produce medium, with some pink in the center, 25 will leave no pink).
  4. While pork is grilling, take leftover marinade and pour into a small saucepan. Add 2 tbsp black pepper, beef broth and thyme to pan and bring to a boil over medium heat. Once boiling, reduce heat to a simmer.
  5. When meat is done grilling, transfer to a clean cutting board with juice grooves and cover gently with aluminum foil to rest for five minutes.
  6. When meat is done resting, strain the sauce into a serving dish. Cut the meat into medallions and pour sauce over meat.

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