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What's For Dinner? v19.48 -- Pork Tenderloin [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2025-05-31
The picture at top is the same one I ran when I previously diaried this recipe in June 2016, and several commenters thought the pork was a little too rare; the recipe below is as printed in the cookbook but a cooking time of 15 to 18 minutes might be a better call. The meat thermometer is your friend. I should have taken pictures of the beautiful tenderloin I grilled for Joan last weekend, which was much more done. She loves teriyaki marinade but the one below is my favorite.
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Pork tenderloin is a nice size for quick cooking on the grill, and you can vary the flavor as much as you like with different marinades. This one is from Steven Raichlen ’s BBQ USA. I usually see them trimmed to between 1 and 1-¼ pounds, which serves 2 to 3. This is enough marinade for up to about 4 tenderloins that size.
For just one tenderloin I cut the marinade in half.
Mix all ingredients and place with the meat in a large zip-loc bag. (Gallon zip-loc bags are the best way to marinate anything I think. Or put it in a baking dish, cover, and turn a few times.) Marinate in refrigerator at least 4 hours, preferably overnight. Remove meat from marinade and bring to room temperature before cooking.
While getting the grill ready, pour the marinade into a saucepan, bring to a boil, boil two minutes.
For a charcoal grill, spread out your coals unevenly so you have a hot part and a medium part. Sear the meat a minute or two per side on the hot part then finish cooking on the medium part. On a gas grill you can just turn it down after searing the meat. Baste several times with the boiled marinade. Total cooking time will be 12-16 minutes; look for 160F on an instant-read thermometer for medium.
Remove the meat to a cutting board. Let rest about 3 minutes and then slice diagonally.
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I think the actual dinner plan is an artichoke (which I have a lot of) and pasta with zucchini (which I’m starting to have a lot of). What’s for dinner at your place?
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