Pork Tenderloin

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.




Pacific Rim Pork Tenderloin


Submitted by:

Stacey D-J



Preparation time:

25 minutes


1/3 cup reduced sodium soy sauce

2 tablespoons dry sherry

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

2 pork tenderloins

teaspoon five spice powder (optional, I omit this)

cup Hoisin sauce


In a glass dish or measuring cup, combine soy sauce, sherry, garlic, and ginger. Place tenderloins in a resealable bag; pour soy sauce mixture into bag. Seal bag securely and refrigerate at least 30 minutes or up to 4 hours, turning bag occasionally. Drain marinade into small saucepan. Sprinkle five spice powder on tenderloins, if desired. Grill tenderloins, covered, over medium heat, turning occasionally, 15 to 20 minutes or until an instant read thermometer registers 160 degrees (tenderloins will be barely pink in center do not overcook). While tenderloins are cooking, add Hoisin sauce to marinade in saucepan. Bring to a boil; simmer uncovered until thickened, about 3 minutes. Brush mixture evenly over tenderloins during last 5 minutes of grilling, turning once. Carve tenderloins crosswise into inch thick slices.


This is exceptionally good nutritional info: cals 157, fat 3.5g, protein 26g, cho 3g. Source: Market Day Grilling Greats recipe book.