Mmmmm, this was sweet and delicious. For the first time, I think I should have marinated two tenderloins instead of one because both of the boys ate so much, my husband and I hardly got any. As a bonus, it is super simple, needing only 5 ingredients! Needless to say, this will be going on a list of recipes to use regularly.
Honey-Ginger Glazed Pork Tenderloin
Recipe adapted from Cooking Light Jan. 2012 issue
1 Tbsp. grated fresh ginger
3 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. g/f soy sauce
1 (1-pound) pork tenderloin
Combine all ingredients in a large Ziploc bag. Either freeze or let sit in fridge for several hours. If frozen, thaw in refrigerator.
To grill, heat grill to medium-high heat. Place tenderloin on grill. Baste tenderloin when turning with leftover marinade. Cook about 7 minutes a side until 145 degrees inside or to desired doneness.
Let sit for 5 minutes before cutting open.
While pork is sitting, pour any reserved marinade into a small sauce pan and cook over high heat until boiling and caramelized. Remove from heat.
Slice pork and drizzle with glaze.
Food for Thought: This could also be pan cooked as well browning the meat and basting throughout the cooking process. If you cook it in a pan, you will not need to cook the reserve marinade. Simply add any that is left into the pan about 5 minutes before the pork is done to allow it to boil. Make sure to scrape all those delicious caramelized bits off the bottom of the pan when you serve it!