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Grilled Pork Tenderloin

Grilled Pork Tenderloin

There’s definitely no meat I enjoy cooking more than pork tenderloin! It’s such a wonderful blank canvas to create a seemingly endless variety of dishes – smoked, grilled, baked or pan seared, marinated, brined, Asian spice rubbed or southern barbeque style. This recipe by Charlie Palmer is one I find myself returning to often. Serve over rice or with grilled fingerling potatoes and veggies. Enjoy!

Wine Pairing: This pork dish is a perfect foil for a good Pinot Noir like the 2014 Forge Cellars Classique Pinot Noir (750ml, $27.99).


  • 3 (3/4 – 1 lb) pork tenderloins
  • 1/2 cup soy sauce
  • 1/2 cup dry sherry
  • 1/2 cup honey
  • 1/4 cup rice wine vinegar
  • 1/4 cup vegtable oil
  • 2 Tbsp fresh orange juice
  • 1 1/2 Tbsp minced fresh rosemary
  • 1 Tbsp minced shallots
  • 1 tsp minced fresh ginger


  1. Trim the tenderloins of all the fat and sliverskin. Place them in a shallow baking dish large enough to hold them without crowding.
  2. Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended.
  3. Stir in the rosemary, shallots, and ginger, pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
  4. Preheat an outdoor grill or indoor grill pan. Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook.
  5. Turn frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155˚F.
  6. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
  7. Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
  8. Slice the pork into 1/4 inch-thick slices, spoon hot marinade over the pork.

This recipe is courtesy of Charlie Palmer’s Casual Cooking, William Morrow 2001

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