MARINATED & Grilled PORK TENDERLOIN | SOY & GINGER Marinade Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is a more affordable cut.

Add brown sugar and soy sauce to a bowl and whisk to combine.

Add your favorite barbecue sauce to the bowl and whisk it in.

Add toasted sesame oil to the bowl.

Add Mirin, chili garlic sauce, and sriracha sauce to the bowl and whisk until fully combined.

Peel and mince ginger, then add it to the bowl and whisk until fully combined.

Place pork loin into a gallon size storage bag.

Pour the marinade over the pork and make sure it coats the entire pork roast.

Seal the bag and allow the pork to marinate in the refrigerator for 6 to 8 hours.

1 hour before cooking, remove the pork from the refrigerator to bring it to room temperature.

Preheat the grill to medium-high heat.

Pour the marinade into a small skillet or saucepan and simmer for 5 minutes, whisking while it simmers, then remove from heat.

Once the grill is heated, spray it with non-stick spray.

Place pork on the grill and cook for 5 minutes.

Flip the pork and grill for another 5 minutes.

Check the internal temperature of the pork with a meat thermometer; it should be between 145 to 150°F.

Remove the pork from the grill, tent it with foil, and let it rest for 5 minutes.

Slice the pork and serve with the sauce and your favorite cooked vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens