Grilled Pork Tenderloin
Here’s a perfect way to head to a tailgate party. The pork tenderloins are packed in plastic zip-lock bags with the marinade, arriving ready to grill. A simple 20-minutes-per-side and they’re ready to enjoy.
- Fresh Spearmint - 1/4 cup, minced
- Grated Ginger - 1 tablespoon, peeled
- Garlic Clove - 2 minced
- Molasses - 1/3 cup
- Soy Sauce - 3 tablespoons
- Hoisin sauce - 3 tablespoons
- Water - 2 tablespoons
- Pork Tenderloins - two, 1-pound
- Vegetable oil cooking spray
Combine the first 7 ingredients in a small bowl and mix well. Trim the fat from the tenderloins. Place the tenderloins in a plastic zip-lock bag and pour in the marinade. Press out the air and seal; turn to coat all sides with the marinade. Marinate in the refrigerator for 8 hours, turning occasionally.
Remove tenderloins and reserve the marinade. Coat a grill rack with vegetable oil spray. Start a charcoal or gas grill fire; when the fire is hot, place the rack over the coals. Place the tenderloins on the rack. Cook for 20 minutes on each side, or until a thermometer inserted in the center registers 160 F. Baste with marinade during the cooking.
Allow the tenderloins to cool for about 5 minutes. Slice into 1/4-inch slices.