Grilled Pork Tenderloin
Prep Time10 mins
Cook Time10 mins
Marinating Time2 hrs
Total Time20 mins
Servings: 2 servings
- 12 ounce pork tenderloin, trimmed of all fat and silver skin
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 1 large garlic clove minced
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 1 Tablespoon cider vinegar
- 1/2 teaspoon Essence
Place pork tenderloin between 2 pieces of plastic wrap. Pound to a thickness of about ½-inch. Set aside.
In a small bowl, mix together all of the dry rub ingredients. Spread half of the dry rub on one side of the pork; spread the remaining dry rub on the other side of the pork. Cut the pork into two pieces. Place the pieces on top of each other; put into a Ziploc bag; remove as much air as possible from Ziploc bag and seal. Refrigerate the pork for at least two hours and up to 8 hours.
Whisk together all ingredients for the basting sauce. Set aside.
Prepare a hot coal fire. Remove the pork from the Ziploc bag; rinse well and pat dry. Grill pork over hot fire, basting and turning several times until cooked through, about 10 minutes (145° F to 160º F). Yield: 2 servings
Calories: 305kcal | Carbohydrates: 29g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 110mg | Sodium: 1267mg | Potassium: 721mg | Sugar: 26g | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 2.6mg