Grilled Pork Tenderloin

We made a similar dish about 10 years ago and after discovering a couple of pork tenderloins in the freezer, I decided it was time for a redo.  I’m often dumbfounded by how long it’s been since we’ve made some dishes.  I reduced the leftover marinade to make a sauce for the pork and Bev made some apple coleslaw using the recipe below.

Grilled Pork Tenderloin

Ingredients:

¾ cup orange juice

3 tbsp olive oil

3 tbsp Worcestershire sauce

1½ tbsp molasses

1½ tbsp minced garlic

2 pork tenderloins

Larry’s chili powder

Directions:

1. Combine the first five ingredients in a small bowl and whisk well.

2. Trim the tenderloins to remove any silver skin and fat.

3. Put the tenderloins in a ziplock bag, pour in the marinade, and massage to coat them well.  Allow the pork to marinate in the refrigerator for two hours.

4. An hour before cooking, remove the meat from the marinade (reserve) and sit on a rack on the counter to come to room temperature.

5. After it has drained for several minutes, add a light coating of my chili powder or your favorite pork rub.

6. Grill over medium high heat to an internal temp of 138F, remove from grill and rest in a 140F toaster oven (I don’t like my meat to cool off while resting).

7. While the meat is cooking, add the leftover marinade to a small saucepan, bring to a boil, and reduce to thicken. 

Since we had apples and cabbage on hand, I thought a slaw made form them would be a good compliment to the pork and after a brief web search, I selected the recipe for Creamy Apple Slaw from the Spend With Pennies blog which Bev followed as written.

Creamy Apple Slaw

Ingredients:

½ cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon sugar

1 tablespoon grainy mustard

½ teaspoon salt

½ teaspoon celery seed

½ teaspoon black pepper

4 cups cabbage shredded

2 tart apples cored julienned (or shredded)

1 cup carrots shredded

Instructions:

1. Combine the first seven (dressing) ingredients in a small bowl & set aside.

2. Toss with vegetables and allow to sit for at least 1 hour before serving.

Sorry about the lack of good shots.

The Verdict:

We all thought the pork was very good and the slaw was outstanding so all-in-all, a very good meal and we would make them both again.  The tenderloin was just lightly pink and the sauce was a nice compliment to it.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

04/25/22 event date