Recreate Chef Jamie Purviance’s New York Times Bestselling Recipe! Bound to become a favorite meal for your family in no time. Pork tenderloin is one of those go to meals. It can easily be prepared in various ways, feeds a crowd, and makes a simple and delicious dish.
We share with you one of our favorite ways to prepare and marinade pork tenderloin that everyone just loves.
- 1.13 Cup Coca-Cola (not Diet)
- 0.38 Cup fresh Orange Juice
- 3 Tablespoons Fresh lime juice
- 2 ¼ Tablespoons peeled, grated fresh ginger
- 1 ½ Tablespoon packed dark brown sugar
- 3 Teaspoons mustard powder
- 3 Teaspoons kosher salt
- 4 ½ Cloves garlic, minced or pushed through a press
- 1 ½ Teaspoon freshly ground black pepper
- 1 ½ Teaspoon ground cumin
- 1 ½ Teaspoon ground cardamom
- 3 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat
- 1 ½ Tablespoon extra-virgin olive oil
- TOTAL TIME: 4 hr 40 min
- Prep Time: 4 hr 20 min
- Cook Time: 20 min
- Whisk the marinade ingredients.
- Place the pork in a large, resealable plastic bag and pour in the marinade.
- Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 hours.
- Remove the pork from the bag and reserve the marinade. Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Pour the marinade into a small saucepan.
- Bring to a boil over medium-high heat and simmer until slightly reduced and thickened, about 4 minutes. Set aside.
- Brush the pork all over with the oil. Grill over direct medium heat, with the lid closed, until well marked on two sides, about 5 minutes, turning once.
- Lightly baste with the reduced marinade and continue to grill until the outsides are evenly browned and the centers are barely pink, 10 to 15 minutes more, turning and basting every 5 minutes (if the tenderloins stick, move them to a clean part of the cooking grate when you turn them).
- Remove from the grill and let rest for 3 to 5 minutes.
- Cut into slices and serve warm with a salad of grilled corn, tomatoes and avocados.