Wednesday, October 8, 2014

Grilled Maple Ginger Pork Tenderloin

I don't know about you but when I try to cook something in the oven during the summer months I swear the temperature in my entire house raises by about 10 degrees and suddenly all of my dinner guests are either sweating inside or swatting away the skeeters out on the back deck!

As I love to entertain I knew I just had to come up with a solution....Solution #1: use the grill instead of the oven.  Solution #2: huge fan and bug spray outside to keep the bugs away!

Success accomplished!

What happened on the grill that night was also true magic.  This original recipe called for the tenderloins to be cooked in the oven but due to my aforementioned dilemma I knew we would have to adapt this to the grill.  Luck for me my family is stocked full of excellent grillers, with the one exception....ME!

I can marinade like a champ but I have to toss the baton when it comes to the actual grill.  With all of that being said there was not a piece of tenderloin left at the end of dinner as everyone had gone back for seconds....including my 3 year old nephew!


Grilled Maple Ginger Pork Tenderloin
¼ cup organic maple syrup
¼ cup gluten-free tamari (we substituted soy sauce)
2 large garlic cloves, minced
2 inches fresh ginger root
1 pound pork tenderloin

In a small food processor, puree the maple syrup, tamari, garlic, and ginger until smooth. Alternatively, you can mind the ginger and garlic by hand and whisk in the remaining ingredients. Transfer the marinade to a resealable plastic bag. Add the pork and swish around until coated. Marinate in the refrigerator for at least an hour, preferably overnight.

Heat grill to approximately 350 degrees or medium high heat.  Remove the pork from the marinade and set on a foil-lined baking sheet.Grill for approximately 30 minutes, flipping once halfway through, until the pork is nicely browned on top. Allow to rest on a cutting board for 10 minutes.
Meanwhile, transfer the remaining marinade to a small saucepan. 
Cook on medium heat until reduced by half.
Slice the pork on the bias, and if you have roasted it in the oven you can drizzle with the reduced sauce, and serve immediately.
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