Shelly's Recipe

GRILLED PORK TENDERLOIN

Category: Pork I - Tenderloins and Roasts

1 pork tenderloin (about 1 1/2 lb)

Marinade (optional)
1/4 cup orange juice
1/4 cup canola oil
1/2 tbsp sesame oil, optional
2 1/2 tbsp reduced-sodium soy sauce
1/2 tbsp hoisin sauce, optional

Rub (optional)
2 tbsp brown sugar
1/2 tsp Morton Nature Seasons Seasoning Blend, salt and black pepper
1/2 tbsp garlic powder
1 tsp onion powder

Trim the pork tenderloins of any silver connective tissue. If marinating, whisk together all the marinating ingredients in a glass measure. Place the tenderloins in a plastic sealable bag and pour the marinade over. Seal bag and marinate at least 4 hours or overnight.

If using the rub, combine all the rub ingredients in a small bowl. Rub the mixture all over the tenderloins. Place in a sided dish and refrigerate for at least 1 hour and up to 4 hours.

When ready to cook, preheat the grill to medium-high. Oil the grill grates. If you marinated the tenderloins, remove them from the marinade and discard the marinade.

For either method, grill the tenderloin about 3-4 minutes on all sides to get nice sear and grill marks. Reduce the heat to medium or move the tenderloin to a cooler part of the grill. Continue grilling until the center reaches 145 to 150 degrees, about 8-10 minutes. Remove from the grill and let rest about 5 minutes - the tenderloin will continue to cook.

Slice on a slight diagonal into 16 slices about 1/4-inch thick. Place on a platter and serve. Serves 12-14