Thursday, September 18, 2014

Succulent Grilled Pork Tenderloin

Okay, so I thought this thing was delicious. And so did Scott. Then we gave it to our girls...and they went nuts. I've never seen them eat so much meat ever (except maybe shrimp). Needless to say, it was a delicious and wonderful hit, and we will be making it over and over again.
Succulent Grilled Pork Tenderloin
Photo Credit to Mel's Kitchen Cafe
Succulent Grilled Pork Tenderloin
2-3 pounds pork tenderloin
1/2 cup soy sauce
1/4 cup orange juice
1/4 cup pineapple juice
2 tablespoons packed light brown sugar
1 tablespoons grated fresh ginger
2 cloves garlic, finely minced

In a medium bowl, whisk together the soy sauce, orange juice, pineapple juice, brown sugar, ginger and garlic. Place the pork tenderloins in a ziploc bag and pour the marinade over the pork. Seal the bag and refrigerate the pork for 8-12 hours (perfect to prepare overnight for grilling the next day).
Preheat an outdoor grill to medium heat. Grill the pork tenderloins for 8-12 minutes per side, until the pork is cooked through. Tent the pork with foil and let it rest 5-10 minutes before cutting into slices and serving warm.

Recipe Source: Mel's Kitchen Cafe

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