My plans were to cut this pork tenderloin open and stuff it with caramelized onions. But I got lazy. Instead, I made a simple but delicious vinaigrette and marinated the meat for about 7 hours. It's freezing cold and raining outside, but I didn't feel like turning the oven on. Instead, I grilled this on our gas grill along with a sweet potato for me and two baby creamer potatoes for Guy. He had a salad of lettuce, onions and olives, and I had broccoli and pea pods. Well, at least we ate the same meat and drank the same wine (Greg Norman 2006 Shiraz which was awful and we'll never buy again). I love pork tenderloin on the grill. It cooks fast (about 20-25 minutes), it's tender and juicy, and the marinade gives it such nice flavor. The leftovers are great sliced thin for a sandwich the next day. The vinaigrette can also be used as a sauce for the cooked meat, but we always opt to eat our meat plain.
Grilled Pork Tenderloin with Ginger-Lime Vinaigrette
Source: Relish Magazine
Rating: 9 out of 10
1/4 cup lime juice
1/4 cup olive oil
1-1/2 Tbsp. grated fresh ginger
1-1/2 Tbsp. finely chopped onion
1 garlic clove, grated or minced
1 Tbsp. honey
1 Tbsp. lite soy sauce
1/2 tsp. toasted sesame oil
1 (1 to 1-1/2 lb.) pork tenderloin
Combine all marinade ingredients in resealable plastic bag; close bag; massage to distribute evenly. Remove some of the marinade to use as vinaigrette, if desired. Add tenderloin to bag; reseal; refrigerate for 1/2 hour or up to 24 hours.
Prepare the grill. (Temperature should be 400-425F; and it's best to turn the burner off that you'll be cooking on, allowing the other burner(s) to provide indirect heat.) Remove pork from bag; discard marinade. Grill pork 20-25 minutes, turning 2-3 times, until an instant-read thermometer registers 160F. Transfer pork to cutting board and let stand 5-10 minutes before slicing. Yield: 2 servings