Grilled Ginger Pork Tenderloin - Tender, moist and oh, so juicy! Marinated in an out-of-this-world marinade!
In almost everyone's mind, summer is officially over on September 1st. With that being in mind, I thought how great it would be to celebrate the end of summer with a grilling recipe! No way do we have to stop grilling instantly, but these will be the last summer recipe of this year I will be sharing.
Sometimes we even enjoy grilling when it's cold and snowy. Call us strange, but it's so good, especially the smell. Oh..my. You must try it if you haven't already!
We love anything on the grill, especially this pork tenderloin, or even apricot glazed chicken wings
We hardly ever grill a whole pork loin on the grill because we love our tenderloins to be juicy and tender. To have a juicy and super-tender pork tenderloin, you usually have to slow roast it in a slow cooker or even in the oven at a low temperature.
Not this grilled ginger pork tenderloin. I think it's the marinade. Wait. I know it's the marinade. For this special pork tenderloin, I marinated it for a good 24-hours. I know it's a long time, but trust me on this. The outcome will be unforgettable, juicy, and tender.
If you aren't sure what to pair as a side dish, I highly recommend the grilled veggie kabobs!
Another keynote for the perfectly grilled pork tenderloin - allow the crust to build-up while grilling, then flip it frequently to cook all sides the same.
Grilled Ginger Pork Tenderloin – Tender, moist and oh, so juicy! Marinated in an out-of-this-world marinade!
- 1 pork tenderloin 1 ½ pounds
- 1" nob of ginger peeled and diced
- 3 garlic cloves minced
- 2 tablespoons dark brown sugar
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup water filtered
- pinch of crushed red pepper flakes
Mix together ginger, garlic cloves, dark brown sugar, olive oil, balsamic vinegar, salt, pepper, water, and crushed red pepper flakes in a large ziplock bag.
Place your pork tenderloin in the bag and mix everything together, making sure the tenderloin is coated.
Place the ziplock bag into a large bowl and allow the tenderloin to marinate in the refrigerator for at least 24 hours.
Remove zip lock bag from refrigerator and let the pork tenderloin to come to room temperature for one hour.
Prepare your grill according to manufacturer's instructions.
Remove the pork tenderloin from the bag, and place on the grill. Discard bag with marinade. Cover and grill for 12-15 minutes, turning every 1 ½ - 2 minutes or until the tenderloin reaches an internal temperature of 140 degrees.
Remove from grill, and allow the pork tenderloin to rest for 10 minutes.
Slice and serve.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.
Create Your Own Grilled Ginger Pork Tenderloin by using the recommended equipment: