Recipe: Honey-gingered pork tenderloin

We like to spend as much time outside during the Spring and Summer to relax with a nice glass of wine and each other's company so, much of my recipes this time of year will be made on our outdoor, charcoal grill.  I found this recipe on The Crumbly Cookie's website and just had to try it and boy, did it not disappoint!  I love the marinade, it really permeates the meat and gives it the most amazing bark when grilled.

Recipe: Honey-Gingered Pork Tenderloin
Credit: The Crumbly Cookie

¼ cup honey
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
¼ teaspoon onion powder
¼ teaspoon cayenne
¼ teaspoon cinnamon
Two ¾-pound pork tenderloins, trimmed of silver skin

In a gallon-size zipper-top bag, whisk together all of the ingredients except the pork. Add the pork to the marinade and refrigerate for at least 8 hours or up to 1 day.

Prepare a your charcoal grill ensuring you dump your coals piled high on only one side of the grill, if using a chimney starter.  Let the flames extinguish and let the temperature come down to medium-hot.  (You should be able to hold your hand 5 inches above the grate for 3 to 4 seconds before it starts to feel uncomfortable).  Your temperature gauge should read between 300-350 degrees.

Remove the pork from the marinade and place over direct-heat (the side of your grill with the coals) for 3 minutes then, rotate and grill another 3 minutes.  Move the pork over indirect heat (the side of your grill without the coals) and let cook 1 hour.  Rotate pork and let cook another 15 minutes.

Test your pork for doneness by inserting an instant-read thermometer into the thickest part of the tenderloin and see that it measures 145 degrees.  If it does not, let it cook another 15 minutes and then, test again.

Once done, remove pork from the grill and let rest under a tent of foil for 15 minutes before slicing and serving.


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