Wednesday, April 29, 2015

Joe's Specialty: Grilled Pork Tenderloin

Joe's pork tenderloin is one of our favorite company-worthy entrees. Succulent and flavorful, this dish was the star of our recent family dinner in celebration of Carson's 16th birthday. Although he is not one to follow a recipe specifically, Joe has shared a few secrets of this grilled specialty.

Grilled Pork Tenderloin

Pork tenderloin
Low-sodium soy sauce
3-4 teaspoons lemon juice
1 lemon, halved

In a narrow dish or gallon-size resealable plastic bag, place tenderloin. Add enough soy sauce to fully submerge meat. Add lemon juice. Lightly squeeze lemon halves into marinade, and add halves to marinade. Refrigerate about 12 hours.

Heat grill to very hot. Place tenderloin onto grill, reserving marinade. Cook meat until char marks appear, then rotate a quarter turn. Repeat until cooked on all sides.* Near the end of the cooking process, drizzle honey over tenderloin to glaze.

Remove tenderloin from grill, and allow to rest for about 10 minutes. Meanwhile, bring marinade to a boil and cook for at least 5 minutes. Add a generous drizzle of honey to sweeten, and cook down to desired thickness.

Slice tenderloin, and drizzle with marinade. Serve immediately.

* guidelines recommend grilling pork tenderloin to an internal temperature of 145-160 degrees, about 20-30 minutes.

Photos by Nathan Prichard. Used with permission.

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