Ingredients Jump to Instructions ↓

  1. 3 Pork tenderloins - (3/4 to 1 lb ea)

  2. 1/2 cup 118ml Soy sauce

  3. 1/2 cup 118ml Dry sherry

  4. 1/2 cup 118ml Honey

  5. 1/4 cup 59ml Rice wine vinegar

  6. 1/4 cup 59ml Vegetable oil

  7. 2 tablespoons 30ml Fresh orange juice

  8. 1 1/2 tablespoons 22ml Minced fresh rosemary

  9. 1 tablespoon 15ml Minced shallots

  10. 1 teaspoon 5ml Minced fresh ginger

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding. Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours. Preheat an outdoor grill or indoor grill pan. Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees. Transfer to a platter and allow the meat to rest for 10 minutes before carving. Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened. Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad. This recipe yields 6 servings.


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