This is Connie's recipe for pork tenderloin.
- 1 tsp garlic powder
- 1/2 cup sour cream
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/2 teaspoon worcestershire sauce
- 1/2 tsp salt
- 2 cloves garlic minced
- 3 tablespoons dijon mustard
- 1 tsp onion powder
- 1 cup low fat mayonnaise
- 2 cups salad oil i have used canola, olive and vegetable oil they all work fine.
- 4-5 pork tenderloins
- 1/2 tsp ground white pepper
- Carbohydrate 13.7481142996865 g
- Cholesterol 30.1572916690363 mg
- Fat 21.1697111580714 g
- Fiber 2.7185267410034 g
- Protein 13.5472100125962 g
- Saturated Fat 2.7018849144278 g
- Serving Size 1 1 Serving (257g)
- Sodium 216.96475706244 mg
- Sugar 11.0295875586831 g
- Trans Fat 1.25011035516043 g
- Calories 289 calories
Step-by-step
- Mix the salad oil, soy, honey, onion and garlic powder in a bowl. Pour into large ziplock bag with 4 to 5 pork tenderloin. Refrigerate at least 6-8 hours or overnight.
- Mix all the ingredients listed below the Pork Tenderloin. Refrigerate at least 2 hours.
- Grill the meat over medium to high charcoal fire. Let rest and slice into medallions.
Soy sauce provides the foundational ionic strength and amino acids necessary for deep browning through the Maillard reaction, while honey supplies simple sugars that caramelize rapidly over an open flame. Combining these elements creates a balanced marinade that penetrates the lean muscle fibers of the tenderloin during an extended refrigeration window.
- Submerge the meat in the marinade for a minimum of six hours, but do not exceed twenty-four hours, as high sodium levels will begin to denature the protein surface and create an unpleasantly mushy texture.
- Maintain a medium-high charcoal fire registering approximately 400 degrees Fahrenheit to ensure proper exterior char without overcooking the lean interior.
- Remove the tenderloin from the grill when an instant-read thermometer inserted into the thickest part registers 145 degrees Fahrenheit.
- Allow the sliced medallions to rest for at least ten minutes under foil before serving to redistribute moisture throughout the muscle fibers.
- Store any leftover mayonnaise-based accompanying sauce below 40 degrees Fahrenheit in a sealed container and discard after three days.
Overcooking lean pork remains the most frequent error, often resulting from excessive direct heat exposure without a proper resting period. Careful temperature monitoring preserves juiciness across multiple servings.
