It is the Sunday after an extended 4th of July weekend family vacation. This means that we have spent the last 4 days eating delicious and not so good for you stuff like hot dogs, hamburgers and too many mayonnaise-filled side dishes for me to count. So tonight, as we get home and start a brand new week, it is time for some really lean meat and fresh veggies to make us feel a little less lethargic. The lean meat in question tonight is pork tenderloin and I just happened to have a few hours left before dinner, perfect timing! My favorite thing to do with this cut of meat is to mix up a simple, but potent marinade. Pork tenderloin soaks up said marinade rather quickly, producing a juicy and really flavorful main course in as little as a two hour soak. Got a few hours before dinner? Yeah, you have time, let’s do it.
Cilantro and Soy Marinated Pork Tenderloin
- 2 pork tenderloins
- 3/4 cup soy sauce
- 1 handful cilantro leaves , minced
- 2 tablespoons fresh ginger , minced
- 3 tablespoons light brown sugar , packed
- Combine all of the marinade ingredients in a bowl and whisk throughly to combine the brown sugar.
- Place the pork tenderloins in a Ziplock bag and then pour in the marinade.
- Squeeze as much air out of the bag as you can while you seal it and then place in the refrigerator.
- Allow the pork tenderloin to marinade for at least 2 hours, up to 6 hours.
- Heat the grill to medium heat.
- Remove the pork from the marinade and discard the bag and marinade.
- Grill the pork tenderloin over medium heat for 15 - 18 minutes, or until a meat thermometer registers 140 degrees at the center of the fattest part of the tenderloin.
- Allow the grilled pork tenderloin to rest on a platter for 5 minutes before carving.