BBQ Pork Tenderloin
"Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe."
photo by Bergy
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 cup frozen apple juice concentrate
- 2 tablespoons honey mustard
- 2 tablespoons fresh rosemary, minced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 shallot, minced
- 1⁄2 teaspoon pepper
- 1 1⁄2 lbs pork tenderloin, fat trimmed
directions
- Combine all the ingredients (except pork), whisk well.
- Pour over the loin in a zip lock plastic bag or glass bowl.
- Marinade in the fridge for at least 2 hours.
- Remove loin from marinade, save marinade.
- Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
- Heat any remaining marinade and serve over the pork.
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Reviews
-
This dish turned out so good. It was put on the grill and basted with that lovely marinade. I promise, I did not overcook such a lovely piece of meat. The marinade was great. I used fresh rosemary and maybe 5 cloves of garlic because they were rather small cloves. Everyone enjoyed this wonderful entree. Thanks for sharing it with me. :-) -
Wonderful flavour and very moist! I only had apple & raspberry juice on hand and I used dry onion flakes instead of the shallot. Awesome recipe, will be making this again. Thanks Bergy! -
used canned apple juice instead of frozen apple concentrate...turned out great -
I made this twice. The first time, I followed the directions exactly. I wished the marinade was more throughout the meat, so next time I marinaded this overnight instead of 2 hours - glad I did. I also thought it was missing something so instead of regular honey mustard; I used honey mustard BBQ sauce (with a little honey mustard added to it). I really enjoyed that. I still wish the marinade was more throughout though. Perhaps heating up some leftover marinade for dipping or adding some BBQ sauce if you put it in a sandwich is in order. Oh, and I used pork loin both times and it was still fantastic. -
What a great way to grill a pork tenderloin. My family loved it, I will make it again. Thanks for the advice on not overcooking pork. It really is so much better tasting slightly pink in the center. Bon appetite!
see 3 more reviews
Tweaks
-
used canned apple juice instead of frozen apple concentrate...turned out great
-
Wonderful flavour and very moist! I only had apple & raspberry juice on hand and I used dry onion flakes instead of the shallot. Awesome recipe, will be making this again. Thanks Bergy!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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