Pork Tenderloin is a perfect cut of meat for grilling. With the right marinade and low heat, you get a tender, tasty piece of meat every time. This recipe is one of my “go to” recipes for any time of year.
I love this recipe for several reasons. It is easy, virtually fail proof, can be served hot off the grill or cold, and works year round. I usually serve the tenderloin with green beans and potato casserole or cheese grits. The leftovers can be chopped and stored for making barbeque pork sandwiches. That is if you have leftovers!
- 1 package pork tenderloin
- 1 cup of orange juice
- ¼ cup pineapple juice
- ½ cup lite soy sauce
- 2 tsp sesame oil
- 2 Tbsp minced garlic
- 1 tsp chili powder or ½ tsp chili pepper paste
- Place the Pork Tenderloin in a 9 x 13 baking dish.
- Whisk together all of the marinade ingredients and pour over the pork tenderloin.
- Seal with plastic wrap and place in refrigerator overnight. At a minimum the tenderloin should marinate 4 hours to 6 hours.
- Spray or brush the grill grate with oil.
- Preheat the grill to 350 degrees. You want to keep the grill between 300 and 350 the entire time.
- Place the Pork Tenderloin on across the grate, reserving the marinade.
- Allow the tenderloin to SLOWLY cook.The key is in slow and low grilling. You will rotate the tenderloin at least 6 times during the grilling process. Each time you rotate the tenderloin coat it with marinade. It will take roughly 45 minutes to cook
- The tenderloin will begin to have dark grill marks and turn a beautiful golden color.
- Turn the grill off and move the pork tenderloin to the upper rack. If you don’t have an upper rack place the tenderloin on a cookie sheet and let it sit in the oven (off) for 5-10 minutes. This step is important. This will allow the tenderloin to seal in all the yummy juices and finish cooking. The center will be slightly pink. Even if you overcook the tenderloin slightly, it will still be juicy and tender.
- After letting the tenderloin rest, place it on a cutting board and slice thinly. I like to cut mine in pieces ¼ inch to ½ inch. You can serve the tenderloin as is, or offer a side of barbeque sauce for your guests to drizzle over the top.
- If you have trouble finding a pre-packaged pork tenderloin , you can purchase a pork loin. Trim the excess fat. Cut the loin once across the grain, dividing it in half. Cut each half lengthwise with the grain. You will have 4 pork tenderloins. Freeze two or double the recipe.)
Getting to Know Your ARWB Foodies
Shana Holloway Chaplin
Simple Organized Life
SOS Organizing Company
What food reminds you of childhood?
Rice is a primary for me. I grew up in Japan. I love it steamed, with curry, covered in teriyaki beef or with dried seaweed. Both sides of my family have a real sweet tooth. I love desserts as well. Meringue pies, anything chocolate and fresh homemade cakes remind me of both sets of grandmothers and my great-grandmother.
What is your favorite international cuisine?
Asian. Although, Italian runs a close second. I love the freshness of Asian cuisine, and as mentioned love me some good steamed rice. None of that Minute Maid Rice stuff. Rice cooked in a pressure cooker. I love the seasonings of Asian, the ease of preparation and the use of lots of vegetables. What is always in your refrigerator at home?
What is always in your refrigerator at home?
Eggs, butter, kale or spinach and apples.
What is your most used cookbook?
Southern Living Cookbook
What is your favorite food meal to cook at home?
Italian Sausage Tortellini Au Gratin. It is my go to meal. I can easily make a double batch and freeze half. I keep dishes of it prepared to take to sick friends or families with new babies. Always a hit. Good comfort food.
What is your go-to ingredient that you use all of the time?
Parmesan and fire roasted tomatoes.
What is a cooking tip that you would like to share with beginning cooks?
Just do it. Really good cooking is often simple. Don’t overthink it. Relax and enjoy the process. I think any dish, made at home and served around the dinner table tastes better than any 5 course meal at a restaurant.
When you’re not cooking, what are your favorite pastimes?
I love to decorate our home, which means I love digging around flea markets and browsing through Pinterest. I also love to read and find myself drawn to devotional type books or Southern writers.
What else would you like us to know about you?
I am a wife, mom, caretaker of aging parents and manage two businesses. I make it a priority for my family to eat at home around the dinner table at least 4 times per week, and most weeks 5 times. It IS possible. I truly believe cooking at home, sharing hospitality with my family and friends is the core of who I am. I also believe it has had the largest impact on my girls over many other things we chose to do. They count on meals at home. They share with us around the table. They bring their friends to our table. For me, the dinner table is where memories are made.
Connect with Shana:
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Shana blogs at “Simplified Organized Styled”, focusing on living a beautiful life with purpose. She is a former missionary kid, wife to Paul Chaplin, and mother to teenage twin daughters, Emery and Lindsey. She and her family reside in Maumelle. Shana manages an organizing and personal coaching business (SOS: Simplified, Organized, Styled), home schools, serves alongside her husband in young married ministry at Immanuel Baptist Church, volunteers through the Arkansas Baptist State Convention Women’s Missionary Union Board and Women’s Ministry program.
