Tuesday, June 15, 2010


Indonesian pork tenderloin
Pork tenderloin on the grill is one of my fave entrees.  Too bad my fussy hubby doesn’t care for it.  I’ve tried many different marinades, and even ka-bobs, but he just doesn’t like pork tenderloin.  He will sit down and eat a few pieces, but he’d rather have a fatty, juicy steak.  Who wouldn’t?  But one thing we both agree on:  leftover cold pork is great in a sandwich. 

This recipe had its start on Allrecipes, where it was rated 5 stars by 59 reviewers.  It calls for stir-fry sauce, which I didn’t have, so I subbed brown sugar.   Of all the pork tenderloin marinades I’ve tried, I really like this one the best.  Slightly sweet, with a kick from red pepper and tang from lime juice, the flavors meld beautifully with the pork. 
Indonesian pork tenderloin (4)
Indonesian Pork Tenderloin
Adapted from Allrecipes
Rating:  9 out of 10
2 Tbsp. brown sugar
2 Tbsp. lime juice
2 Tbsp. low-sodium soy sauce
1/2 tsp. freshly grated ginger
1/2 tsp. crushed red pepper
2 garlic cloves, minced
1 pork tenderloin (about 1 to 1-1/4 lbs.)

Combine all ingredients except pork in a plastic resealable bag.  Massage to distribute ingredients well.  Add pork; seal; refrigerate for 30 minutes, or up to 8 hours.

indonesian pork tenderloin (2)
Remove pork from fridge 1/2 hour before grilling.  Heat gas grill to hot (400-425F).  Sear pork on both sides, about 3-4 minutes each.  Turn one burner off and place pork on the turned-off burner; close lid.  Cook pork about 20-25 minutes, or till thermometer inserted in center registers 155F, turning once and basting with marinade.  Transfer pork to a cutting board and let rest for 10 minutes before slicing on a diagonal for larger slices. 
Indonesian pork tenderloin (3)
Yield:  4 servings
Leftover pork makes wonderful sandwiches.

Now let me tell you about the Nature Valley Chewy Trail Mix Fruit and Nut Bars Giveaway on Nanbon's Corner. You might win a case of granola bars plus a $25 gift certificate to Sam's Club.  Get right over there and sign up because the deadline of June 21 is looming.  And please mention that Judy's Kitchen sent you.


Barbara Bakes said...

I can't believe he doesn't like pork tenderloin. It's one of our favorites around here. Can you cook it too much? I'm bookmarking this to try next time.

Lynda said...

It's hard to beat grilled pork tenderloin Judy. I love the marinade that you used, so I'll have to try this soon!

Mary said...

This looks absolutely wonderful, Judy. We eat a lot of pork tenderloin and I'm always on the lookout for new recipes. This one is a keeper. Have a great day. Blessings...Mary

Heavenly Housewife said...

Beautifully cooked, it looks very juicy. Great marinade.
*kisses* HH

Holly said...

This looks delicious!! The tenderloin looks like its just falling apart yummy:)

Faith said...

That marinade sounds so flavorful! It bet it would be great on chicken too.

Anonymous said...

I love pork tenderloin, and so does my husband! I love doing sweet/fruit marinades but my hubs doesn't like the sweet with meat!

My Carolina Kitchen said...

I can't believe your husband wouldn't love this fabulous pork tenderloin. I'll be giving your marinade a try. It sounds delicious.

Anonymous said...

Can you bake it in the oven? If so, how long and what temp?

Judy said...

Hi Anonymous, I don't cook pork tenderloin in the oven. It totally changes the taste, IMHO. Grilling is my preferred method. That said, here are the instructions from Betty Crocker:
"Pan-roasting pork tenderloin

Preheat your oven to 425ºF and coat an ovenproof skillet with oil.
Sear the tenderloin over medium-high heat until it’s brown on all sides.
Roast the tenderloin for 15 to 20 minutes until the internal temperature reads 145ºF.
Let it cool before serving."

I always let mine rest for 10-15 minutes before slicing. The microwave, with doors closed and oven off, is a perfect place to let the roast rest.