Grilled Pork Tenderloin For Summer

Hello all!  I hope you had a happy and festive Fourth of July celebrating the birth of our country.  Ours was very quiet, and that suited us fine.  Hal was on vacation from Saturday through Wednesday, and we stayed on the go.  Last night after dinner, we watched the Fourth of July celebration at the White House and then watched Captain America.  😎  I'm not much of a Marvel Comics person, but I'd never seen this, and it was fun to watch.    Today, I'm sharing a recipe that comes from my mother-in-law; it's a summertime favorite at their house.    

   This recipe is versatile in that you can make just one tenderloin for two to three people, or you could prepare three tenderloins to serve about twelve people.  This is not a difficult dish to prepare, but it is very helpful to have a meat thermometer to let you know when it's done.  The ingredients you'll need are:

• 1/2 c. teriyaki sauce
• 1/2 c. soy sauce
• 3 T. brown sugar
• 2 green onions, chopped
• 1 clove garlic, pressed
• 1 T. sesame seeds
• 1/2 teas. ground ginger
• 1/2 teas. pepper
• 1 T. vegetable oil
• 3 (1 1/2 pound) packages of pork tenderloins  

  

• Combine first nine ingredients in a shallow dish.  Add pork, and turn to coat.  I mixed my ingredients in a mixing bowl and then poured the marinade into a Ziploc® bag.  I made holes in the tenderloin with a fork, then added it to the bag with the marinade.  I found this easier than using a dish and turning the meat.
• Cover and refrigerate two to four hours.  I marinated ours for about three hours.
• Cook tenderloin(s) covered with grill lid, over medium hot coals (350° to 400°) 20 minutes, or until a meat thermometer inserted in thickest portion registers 160°, turning once during grilling.  Hal cooked ours a little longer than 20 minutes (closer to 30 minutes, I believe) and he took the meat off the grill at 150°.  The meat still had some pink in it, and I could have been happy with mine being a little more done, but I always like everything well-done.  **We did use the gas grill for this; Hal said he may try charcoal next time. 

So that's it -- a very easy recipe.  Well, it was easy for me because I only had to prepare the marinade; I don't do the grilling because I never learned how.  I'm happy to leave that to Hal.  😉    

  

This was the tenderloin right after Hal took it off the grill.  We let it rest for about ten minutes so it could absorb the juices back into the meat.

  

The result was so tender and very flavorful.  Yum!

  

With this meal, we had fresh corn which Hal's parents brought to us from a farm about an hour away.  I cut it off the cob and cooked it in a skillet with water, a small amount of butter, pinch of sugar, and salt and pepper.  Corn prepared this way is one of our very favorite dishes (our son's too) during the summer. 

  

  

We also had a "take and bake" French baguette from the grocery store; we love those, too.  I ran out of time and didn't prepare a green vegetable with our meal -- I hope the nutrition police aren't reading this post.  😏

I hope you'll try this recipe sometime, and I'd love to hear how it turns out for you.  Do you and your family like to grill in the summer?  My father loved to cook on the grill when he was able to do so, and when I was growing up, we had steak every Saturday night in the summer.  My sister loves steak and roast beef, me not so much.  I prefer chicken, turkey, fish, etc.

  

Hal also loves red meat; his family used to have cows, so they ate a lot of beef when he was growing up.  I have to find other recipes for the grill to keep him from making steaks every weekend.  They're just not very good for us, and we both are supposed to be careful of our cholesterol.  Speaking of good for us, veggies are wonderful cooked on the grill, and we'll be doing more of that this summer, too.

Thanks so much for stopping by -- I so appreciate your visits and I read every one of your comments.  Have a great day!!