Marinate pork tenderloins overnight, then grill them to perfection the next day. Delicious!
Ingredients | Leftover Pork Tenderloin Recipes Pasta
2 (16 ounce) pork tenderloins, trimmed of fat
3 tablespoons soy sauce
1 ½ teaspoons sugar or sugar substitute
1 tablespoon sesame oil
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon curry powder
1 tablespoon minced fresh ginger
½ teaspoon salt
Directions
Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
Preheat an outdoor grill for high heat.
Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.
Info | Leftover Pork Tenderloin Recipes Pasta
prep:
15 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
6
Yield:
6 servings
TAG : Grilled Ginger-Peanut Pork Tenderloin
Meat and Poultry Recipes, Pork, Pork Tenderloin Recipes,
