Adapted from Charlie Palmer’s recipe for Marinated Grilled Pork Tenderloin
The marinade is sweet, but not too sweet… it’s just right and when grilled, makes a perfect crust for the meat. The tenderloin is very juicy, allowing you to even serve it with some of the meat juice.
1 pork tenderloin (about 1 1/4 lbs.)
1/4 cup soy sauce (I use reduced sodium)
2 T. honey
1 T. olive oil
1/8 cup white balsamic vinegar
1 t. freshly grated ginger
1/4 Vidalia onion, chopped
salt and pepper
Combine all the ingredient in a bowl and marinate for 2 hours. Preheat grill on high. Add pork. Cook for 8 minutes. Reduce heat to medium low and cook remaining 8 minutes. Remove from the grill and let it rest for 5 minutes. Cut against the grain and serve warm.