Grilled Pork Tenderloin
fromfoodnetwork.comwww.foodnetwork.com/recipes/michael-symon/grilled-pork-tenderloin-13730318.amp
This is such a quick and simple summer dish. As you know, I love a low and slow pork butt, but this recipe really does the trick when you need a great meal on the table quickly that is bright and loaded with flavor. If you don’t have a grill, sear it in a hot skillet and finish it in the oven.
Ingredients
Instructions
In a mixing bowl, whisk together the brown sugar, soy sauce, mustard, hot sauce, coriander, a small pinch of salt and some pepper. Place pork in a gallon ziptop bag and pour in the marinade. Allow to marinate, refrigerated, for at least 2 hours and up to overnight.
Allow the chill to come off the pork for 30 minutes prior to cooking.
Set up a grill for indirect heat by building the coals on one side only.
Remove the pork from the marinade, letting excess drip off. Place the pork on the direct-heat side of the grill and char on all sides, about 4 minutes per side. Move the pork to the indirect-heat side of the grill and cover the grill with the lid. Cook the pork until it reaches an internal temperature of 145 degrees F, about 15 minutes. Let rest for 10 minutes before slicing and serving.
Nutrition
- Serving Size
- 1 of 4 servings
- Calories
- 425
- Fat Content
- 9g
- Saturated Fat Content
- 3g
- Carbohydrate Content
- 29g
- Fiber Content
- 1g
- Sugar Content
- 27g
- Protein Content
- 54g
- Cholesterol Content
- 164mg
- Sodium Content
- 1194mg
