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Ingredients
- 3 x pork tenderloins - (3/4 to 1 lb ea)
- 1/2 c. soy sauce
- 1/2 c. dry sherry
- 1/2 c. honey
- 1/4 c. rice wine vinegar
- 1/4 c. vegetable oil
- 2 Tbsp. fresh orange juice
- 1 1/2 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped shallots
- 1 tsp chopped fresh ginger
Directions
- Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large sufficient to hold them without crowding.
- Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking till well blended. Stir in the rosemary, shallots, and ginger. Pour the mix over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hrs.
- Preheat an outdoor grill or possibly 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 min, or possibly till an instant-read thermometer inserted into the thickest part reads 155 degrees. Transfer to a platter and allow the meat to rest for 10 min before carving.
- Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 min, or possibly till slightly thickened.
- Slice the pork into 1/4 inch-thick slices, spoon the warm marinade over the pork. Serve with a tossed salad.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 105 | 30% |
| Total Fat 11.78g | 15% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 76mg | 25% |
| Sodium 1264mg | 53% |
| Potassium 579mg | 17% |
| Total Carbs 29.05g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 25.57g | 17% |
| Protein 26.16g | 42% |
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