Ginger Grilled Pork Tenderloin
This recipe tasted alright though not quite the taste one anticipates when barbequing it was a nice change. I would recommend adding a bit more salt while grilling.
This recipe tasted alright though not quite the taste one anticipates when barbequing it was a nice change. I would recommend adding a bit more salt while grilling.
- Carbohydrate 5.423025 g
- Cholesterol 109.2 mg
- Fat 12.74715 g
- Fiber 0.589499998837709 g
- Protein 35.431395 g
- Saturated Fat 2.9582625 g
- Serving Size 1 1 Serving (314g)
- Sodium 220.44 mg
- Sugar 4.83352500116229 g
- Trans Fat 1.043835 g
- Calories 369 calories
Step-by-step
- Combine all ingredients except green onions in a resealable plastic storage bag; seal and refrigerate at least 2 hours or overnight.
- Remove tenderloins from marinade; discard marinade. Heat gas grill to medium and grill tenderloins in covered grill 15 to 20 minutes, until an instant-read thermometer inserted in center of meat reaches 155 to 160 degrees. Slice pork, garnish with green onion and serve immediately.
Fresh ginger drives the flavor profile of this marinade, relying on its natural proteolytic enzymes to help tenderize the exterior muscle fibers of the pork over hours of refrigeration. Soy sauce and sesame oil join the grated root inside the storage bag, creating a liquid medium where sodium draws moisture to the surface initially before the aromatics bind to the protein. Letting the meat sit submerged for at least two hours allows these components to penetrate beyond the outer millimeter, building a deep foundation of savory taste.
Protecting the delicate structure of lean pork tenderloin requires precise temperature control during the cooking phase. Gas grills heated to medium provide the steady ambient heat necessary to cook the meat through without scorching the sugars present in the wine and ginger marinade. Pull the tenderloins off the grates when an instant-read thermometer inserted into the thickest part reads between 155 and 160 degrees, halting the process before excessive heat forces out internal moisture and causes a dry, stringy texture.
Allowing the cooked meat to rest uncovered for five minutes on a cutting board lets the muscle fibers relax and reabsorb juices that were driven toward the center by the heat of the grill. Slicing too soon causes these flavorful juices to escape onto the board instead of remaining in the meat. Sharp blades are essential here to shear cleanly through the grain rather than tearing the tender tissue.
Any extra slices stored in an airtight container within the refrigerator will maintain acceptable quality for up to three days. Cold leftover pork can be diced finely and folded into grain bowls or noodle salads, where the residual ginger and sesame notes provide an instant seasoning base without requiring additional dressings.
