West Indies Pork Tenderloin

June 16, 2015
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  • Serves 4
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: —Healthline

What You'll Need
  • 2 pounds pork tenderloin
  • 6 tablespoons lite soy sauce
  • 1/4 cup dark rum
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced garlic
  • 2 tablespoons brown sugar
  • 2 teaspoons freshly cracked black pepper
  • vegetable cooking spray
  1. Remove silver skin, leaving a thin layer of fat covering the tenderloin.
  2. 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.
  3. Remove pork from marinade, discarding marinade. Allow pork to rest at room temperature 30 minutes before cooking.
  4. 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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