Grilled Pork Tenderloin

Becky Luigart-Stayner; Cindy Barr

When the weather is mild, Hunt grills the pork outdoors. If it's too cold to grill, you can roast the tenderloins at 425° for 20 minutes or until a thermometer registers 160°; let stand 10 minutes before slicing.

Yield: 14 servings (serving size: 3 ounces pork)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 35%
  • Fat: 6.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.7g
  • Carbohydrate: 1.1g
  • Fiber: 0.1g
  • Cholesterol: 72mg
  • Iron: 1.4mg
  • Sodium: 234mg
  • Calcium: 8mg

Ingredients

  • 1 cup olive oil
  • 1 cup orange juice
  • 1/4 cup chopped green onions
  • 2 teaspoons ground white pepper
  • 2 teaspoons salt, divided
  • 3 (1-pound) pork tenderloins, trimmed
  • Cooking spray

Preparation

  1. Combine first 4 ingredients in a large zip-top plastic bag. Add 1 teaspoon salt and pork to bag; seal and shake well. Marinate in refrigerator 2 hours, turning bag occasionally.
  2. Preheat grill.
  3. Remove pork from bag; discard marinade. Sprinkle pork evenly with remaining 1 teaspoon salt. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing thinly.
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