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Ingredients
4 teaspoons reduced-sodium soy sauce
2 tablespoons raspberry vinegar or dry sherry
2 tablespoons honey
1 teaspoon ground cumin
1 pound pork tenderloin (about 2 tenderloins)
Nutritional analysis per serving (4 servings)
9 grams carbs; 164 milligrams cholesterol; 341 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 324 milligrams sodium; 53 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine soy sauce, vinegar (or sherry), honey and cumin and stir to mix well.
- Step 2
Remove any fat on pork and place in marinade, turning to coat. Marinate from 1 hour to overnight,
- Step 3
Prepare a charcoal fire and allow it to burn down to gray ash. Grill pork, turning frequently and basting with marinade. Grill a total of 15 to 20 minutes until the thick middle part is pale pink. Ends will be done sooner; they may be cut off and set aside. Slice and serve.
Private Notes
Comments
Used a gas grill with medium heat and followed stated directions. Turned out tasty and moist. Easy, would make again.
Variation: 2 Tbsp low salt tamari 2 Tbsp pomegranate balsamic vinegar 2 to 3 Tbsp olive oil 2 tsp ground cumin 1 tsp ground ginger 2 tsp honey Ground black pepper
Baked at 350 for 25 minutes then broiled for 5 minutes til reached145.
Very good. Delicate flavor, very tender.
less cumin and put it on the loin before searing in fry pan and not in the sauce. Roast a t 350 to 155 degrees and let rest tented with foil for 5 minutes.