Author Notes
Marinades are meant to enhance the flavor of meat and vegetables, not cover them up. Though you may be tempted, don't marinate the pork longer than 6 hours or you'll overpower the flavor of the pork. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/west-indies-pork-tenderloin —Healthline
Ingredients
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2 pounds
pork tenderloin
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6 tablespoons
lite soy sauce
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1/4 cup
dark rum
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2 tablespoons
Worcestershire sauce
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2 tablespoons
minced garlic
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2 tablespoons
brown sugar
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2 teaspoons
freshly cracked black pepper
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vegetable cooking spray
Directions
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Remove silver skin, leaving a thin layer of fat covering the tenderloin.
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Whisk together soy sauce and remaining ingredients in a shallow dish or bowl. Add pork and turn to coat in marinade. Cover and refrigerate up to 6 hours.
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Remove pork from marinade, discarding marinade. Allow pork to rest at room temperature 30 minutes before cooking.
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Heat charcoal, gas, or indoor grill to medium-high heat. Pat pork dry and lightly spray with vegetable cooking spray. Place on grill and cook, 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155°F. Remove from grill and allow to rest, uncovered, for 10 minutes before slicing.
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