Grilled Pork Tenderloin

By Marian Burros

Published August 19, 1997

Total Time
20 minutes
Rating
4(36)
Comments
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Ingredients

Yield:3 servings

  • 12 ounces pork tenderloin

  • 1 large clove garlic

  • ½ cup dry red wine

  • 1 tablespoon reduced-sodium soy sauce

  • 1 teaspoon Dijon mustard

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

2 grams carbs; 74 milligrams cholesterol; 176 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 271 milligrams sodium; 24 grams protein

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

  1. Step 1

    Wash and trim excess fat from the pork, and cut into 9 slices.

  2. Step 2

    Mince the garlic; combine it with the wine, soy and mustard, and add the pork, turning to coat well.

  3. Step 3

    Prepare stove-top grill, broiler or outside grill.

  4. Step 4

    Boil marinade for 2 minutes to thicken.

  5. Step 5

    Remove pork from marinade, and grill or broil until slightly pink in middle, 8 to 10 minutes total, turning once or twice. Baste with marinade until 2 minutes before pork is ready.

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Ratings

4 out of 5
36 user ratings
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Comments

mattman

So I boil the marinade while the pork is in it or do these instructions require adjusting??

Ursula

Yes, how long to marinate and side dish serving suggestions welcome.

Katherine Schaefer

Recipe could use with a bit more detail. Should pork marinate for some lenth of time or merely be dunked in marinade. What temperature on the grill should the meat be cooked? If each slice of pork is only a little over an ounce, cooking 8 to 10 minutes would make it really well done if on direct heat.

mattman

So I boil the marinade while the pork is in it or do these instructions require adjusting??

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