Marinated Pork Tenderloins

Oxmoor House
6 servings.


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1/2 cup unsweetened pineapple juice
3 tablespoons minced onion
2 tablespoons low-sodium soy sauce
1 tablespoon peeled, minced gingerroot
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
2 (3/4-pound) pork tenderloins
Vegetable cooking spray


Combine first 7 ingredients, stirring well.

Trim fat from tenderloins. Place tenderloins in a large heavy-duty, zip-top plastic bag. Pour marinade over tenderloins; seal bag, and shake until meat is well coated. Marinate in refrigerator 24 hours, turning bag occasionally.

Remove tenderloins from marinade. Insert a meat thermometer into thickest part of 1 tenderloin, if desired. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tenderloins on rack; grill, covered, 20 to 25 minutes or until meat thermometer registers 160°, turning frequently and basting with reserved marinade. Let pork stand 10 minutes. Cut diagonally across grain into thin slices.

Created date

August 2009

Nutritional Information

Calories 168
Caloriesfromfat 24 %
Fat 4.5 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 3.8 g
Fiber 0.0 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 191 mg
Calcium 0.0 mg