Anne Burrell Asian Marinated Grilled Pork Tenderloin

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Nutritional Info
  • Servings Per Recipe: 88
  • Amount Per Serving
  • Calories: 51.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.5 mg
  • Sodium: 153.6 mg
  • Total Carbs: 0.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 4.5 g

View full nutritional breakdown of Anne Burrell Asian Marinated Grilled Pork Tenderloin calories by ingredient
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Marinade mix for 4 moderate sized tenderloins = YUM Marinade mix for 4 moderate sized tenderloins = YUM
Number of Servings: 88


    88 oz Grilled Pork Tenderloin
    .75 cup Soy Sauce
    8 tbsp Nakano Seasoned Rice Wine Vinegar (Original) (by CRYSTALNRANDY)
    4 tsp Ginger Root
    3 serving Green Onion (fresh-1 stalk)
    2 tbsp Lemon Peel


In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.

Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
Preheat the grill to medium-high heat.
Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.

Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.

Serving Size: servings = tenderloin divided by oz = 88

Number of Servings: 88

Recipe submitted by SparkPeople user ORLANDOSNAPPER.

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