Meals in Minutes – Grilled Port Tenderloin

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Lee Clayton Roper from A Well-Seasoned Kitchen shows us how to make Grilled Pork Tenderloin with Ginger Couscous.

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The beauty of this dish is that it’s a complete dinner that suits a summer or early fall get together.

Pork Tenderloin

4 pork tenderloins (3/4 to pound each)

1/2 cup soy sauce

1/4 cup dry sherry

3 tablespoons honey

2 tablespoons grated fresh ginger

1 teaspoon chopped garlic

Ginger Couscous

3 1/2 cups chicken broth

3 tablespoons rice vinegar

1 tablespoon honey

1 1/2 tablespoons chopped fresh ginger

1/2 teaspoon dry mustard

2 cups couscous

1 pound Chinese pea pods (frozen)

Trim slivery membrane and any fat from tenderloins. Fold thin end of each tenderloin under to make meat evenly thick; tie to secure. Place meat in a ziploc baggie (may need 2 depending on the size of your tenderloins). In a small mixing bowl, whisk together the soy sauce, sherry, honey, ginger and garlic. Pour into baggie with meat, seal and refrigerate at least 30 minutes or up to 24 hours, turning occasionally.

 Remove meat from marinade, and place marinade in a small bowl.  Grill meat over medium heat, covered, turning occasionally to brown evenly. Brush frequently with the marinade. Cook until the meat at the thickest part registers 150 to 155 degrees on a meat thermometer, around 15 to 20 minutes.  Remove from heat, let sit for 5 to 10 minutes, then slice. 

 Meanwhile, in a large saucepan, bring the chicken broth to a boil over high heat. Add the vinegar, honey, ginger and mustard. Stir in couscous. Cover and remove from the heat. Let stand 10 minutes or until the liquid is absorbed. Stir with a fork to fluff, and let stand, uncovered, at room temperature until ready to use (if making more than a few hours ahead, cover and store in the refrigerator).

While the meat and couscous are cooking, cook the pea pods according to package directions.  Drain and set aside.

Place couscous mixture either on a serving platter or individual dinner plates. Top with pea pods, then sliced pork.

Make ahead: The pea pods and the couscous can be prepared up to one day ahead and stored, covered, in the refrigerator. Bring to room temperature before serving.

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