One of my favorite meat is pork tenderloin. I like this particular cut because it is tender and lean, tasty and most of all, it cooks fast; I can get dinner ready in no time. I usually substitute pork tenderloin for chicken breast fillet when I cook scaloppine because it has more flavor. The recipe below is one of my favorite because nothing could be easier and quicker to cook than a marinated meat, I do this right after I bought the meat, that way I already have something waiting to cook for dinner or lunch the next day.
GRILLED PORK TENDERLOIN
1 pound pork tenderloin, trimmed
For the Marinade:
3/4 cup olive oil
3/4 cup orange juice or lemon juice
1/3 cup soy sauce
2 tsp ground pepper
1 tsp dried rosemary
1 tsp salt
Combine all the marinade ingredients in a plastic container with cover or you may use a ziplock bag. Add the pork tenderloin and marinate for at least 2 hours.
When you’re ready to cook it, evenly coat the grill with cooking spray and preheatl. Remove the pork from the marinade. Sprinkle it evenly with a tsp of salt and place on the preheated grill rack; grill for 20-25 minutes. Remove from grill and let stand for 10 minutes before cutting; you have to do this not just with this recipe but for all grilled, broil or baked meat, otherwise the juices will ran out and you will end up with bland piece of meat. Back to the recipe– slice it thinly after you have waited patiently and serve with steamed rice or mashed potato and a side dish of vegetable of your choice.
Grilled Pork Tenderloin
- 1 POUND PORK TENDERLOIN TRIMMED
- FOR THE MARINADE:
- 3/4 CUP OLIVE OIL
- 3/4 CUP Orange Juice or Lemon Juice
- 1/3 CUP SOY SAUCE
- 2 TSP GROUND PEPPER
- 1 TSP DRIED ROSEMARY
- 1 TSP SALT
- COOKING SPRAY
- COMBINE ALL THE MARINADE INGREDIENTS IN A PLASTIC CONTAINER WITH COVER OR YOU MAY USE A ZIPLOCK BAG. ADD THE PORK TENDERLOIN AND MARINATE FOR AT LEAST 2 HOURS.
- WHEN YOU’RE READY TO COOK IT, EVENLY COAT THE GRILL WITH COOKING SPRAY AND PREHEATL. REMOVE THE PORK FROM THE MARINADE. SPRINKLE IT EVENLY WITH A TSP OF SALT AND PLACE ON THE PREHEATED GRILL RACK; GRILL FOR 20-25 MINUTES. REMOVE FROM GRILL AND LET STAND FOR 10 MINUTES BEFORE CUTTING; YOU HAVE TO DO THIS NOT JUST WITH THIS RECIPE BUT FOR ALL GRILLED, BROIL OR BAKED MEAT, OTHERWISE THE JUICES WILL RAN OUT AND YOU WILL END UP WITH BLAND PIECE OF MEAT. BACK TO THE RECIPE– SLICE IT THINLY AFTER YOU HAVE WAITED PATIENTLY AND SERVE WITH STEAMED RICE OR MASHED POTATO AND A SIDE DISH OF VEGETABLE OF YOUR CHOICE.