Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!
If you don’t have a grill, brush the tenderloin with olive oil and sear it in a cast iron pan on high heat until lightly browned all over, then baste it with reserved marinade, place it in a 400°F oven for 10-12 minutes until the internal temperature reads 140°F. Let rest for 10-15 minutes before slicing.
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Serves 4
1 to 1 1/4 lb. pork tenderloin, trimmed of silver-skin
1 inch piece peeled ginger root, sliced into coins
3 cloves garlic, peeled
¼ cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
2 tsp. brown sugar
1/3 cup minced green onions
¼ cup minced cilantro (including tender stems)
2 Tbl. seasoned rice vinegar
2 Tbl. olive oil
1 tsp. toasted sesame oil
Put the ginger and garlic into a mini-chopper or food processor. Pulse until finely chopped. Remove to a bowl. Add the soy sauce, brown sugar, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine. Remove and reserve (for basting) ¼ cup of this marinade.
Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill.
Prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second), remove the tenderloin from the marinade and brush the tenderloin with olive oil.
Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it.
Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done. Remove from grill when the internal temperature of the tenderloin is no more than 140°F. Tent with foil and let rest for 10 to 15 minutes.
Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.