Marinated Pork Tenderloin

Marinated Pork Tenderloin

Marinated Pork Tenderloin

Like Filet mignon, this is a tender item. With marination and slow cooking, you'll find yourself cutting into the tenderloin and thinking it was butter. Delicious. And on top of that, you'll see it is one of the the leanest meats around. Enjoy!

Recipe provided by:
Peter Kozlowski - EpicStyle


1 - 1 1/2 lb. pork tenderloin
1 cup Teriyaki Sauce
1/2 cup orange juice
8 or so dashes of Worcestershire sauce
1 tablespoon diced garlic
1 tablespsoon oregano
1 teaspoon diced fresh ginger root


1. Combine all ingredients of the marinate into a large bowl, minus the pork tenderloin. Give the entire marinate a whisking. Now place the pork tenderloin into this marinate. Massage the pork into the marinate to get the absorbing in action. Cover this bowl and put in the refrigerator for 6 hours to a full day.

2. Remove the pork from the marinate, SAVE the marinate, it will be our sauce for this meat.

3. Now for the grilling. Place the pork directly over BBQ flames. Flip only once. Make sure each side has good grill marks (that's half the BBQ flavor right there). Now move the pork far away from the flames and cover the grill (vents open). In a medium size grill, let the pork cook away for approximately 20 - 25 minutes.

4. With about 5 minutes left on the pork, put the remaining marinate into a medium sauce pan, and reduce it: that is cook it down to a thicker consistency. This shouldn't take long with all the sugary ingredients in it.

5. Finally, cut the pork into discs and pour the marinate reduction over the top.

Price: $0.00 



Galena Cellars: Vintage Red
Galena Cellars: Vintage Red
Galena Cellars
Where west meets Midwest! A blend of Frontenac and Cabernet Sauvignon which produces a meritage style premium red table wine.

Madonna Estate Winery: Estate Pinot Noir 2006
Madonna Estate Winery: Estate Pinot Noir 2006
Madonna Estate Winery

The Carneros Region provides the soil and climate necessary to capture the true essence of the delicate Pinot Noir grape. This includes strawberry, cherry, and earthy characteristics. We combine whole grape clusters with crushed must during fermentation. After fermentation, the wine is aged in French oak barrels for approximately nine months. Our Pinot Noir is extremely fruit forward, and is an excellent “food” pairing wine that accompanies many dishes such as; grilled salmon, stuffed mushrooms, polenta, and tenderloin of beef.

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