Glazed Herbed Pork Tenderloin

Oxmoor House
6 servings


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2 (3/4-pound) pork tenderloins
1/3 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons chopped green onions
2 garlic cloves, crushed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1/2 teaspoon pepper
Cooking spray


Trim fat from pork. Place tenderloins in a large heavy-duty, zip-top plastic bag. Combine soy sauce and next 7 ingredients in a small bowl; stir well with a whisk. Pour soy sauce mixture over tenderloins. Seal bag, and marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloins from bag, reserving marinade. Place marinade in a saucepan; bring to a boil. Remove from heat. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tenderloins on rack; grill, covered, 7 minutes. Turn pork, and baste with reserved marinade. Grill, covered, 7 additional minutes or until a meat thermometer inserted into thickest part of tenderloin registers 160°.

Created date

March 2010

Nutritional Information

Calories 158
Fat 3.4 g
Satfat 1 g
Protein 24.7 g
Carbohydrate 5.6 g
Cholesterol 74 mg
Iron 2.3 mg
Sodium 645 mg
Caloriesfromfat 18 %
Fiber 0.3 g
Calcium 30 mg