When I see pork tenderloin on sale I start salivating for this meal. It comes from my sister. She received the recipe from her neighbor and “daytime spouse” (that’s the coffee clutching friend who always picks up the phone when your husband is too busy at work to do so).
This is an awesome recipe to feed a crowd with because you can easily double the recipe with another pack of 2 tenderloins. I’ve seen grown men eat a half a tenderloin if not more! The success of this recipe is in part to the crack sauce that goes on top. Roasted potatoes go great with the tenderloin and they help to sop up the extra crack sauce as well.
Another thing that makes this recipe easy is that you can either grill the meat or bake it. If you bake it omit the oil in the marinade. Bake at 325 degrees for about an hour or until internal temperature is 135 degrees. Tent with foil and let rest until temperature is 145-150.
2-3 pork tenderloins
1/3 cup sour cream
1/3 c mayo
1 teaspoon dry mustard
1 tablespoon finely chopped green onion
1 1/2 teaspoon vinegar
couple grinds of pepper
1/2 cup soy sauce (I prefer to use low-sodium, use a gluten free soy sauce if you want this dish to be gluten free.)
- 2-3 pork tenderloins
- ⅓ cup sour cream
- ⅓ c mayo
- 1 teaspoon dry mustard
- 1 tablespoon finely chopped green onion
- 1½ teaspoon vinegar
- dash salt
- couple grinds of pepper
- ½ cup soy sauce (I prefer to use low-sodium, use a gluten free soy sauce if you need this to be gluten-free.)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon pepper
- ¼ cup sesame seeds
- ¼ cup chopped green onion
- 3 tablespoons canola oil
- Sauce: Mix all ingredients and refrigerate. Tastes even better if done the nite before.
- Marinade: Remove excess fat and silver skin from the tenderloins. Marinade for about 2-3 hours in a zip lock bag. Do not over marinade. The meat will become too salty sitting in the soy sauce. Save some marinade for basting while you grill.
- To Grill with Gas: preheat all burners on high for 15 minutes. Grill tenderloins, covered on high in the center of the grill. Turn and bast regularly until internal temperature reaches 135 degrees, about 12-15 minutes.
- To Grill with Charcoal: build a hot pile of charcoal on one side of the grill. Grill tenderloins, uncovered and rotating regularly for about 10 minutes. Move tenderloins to cooler side and grill uncovered until internal temperature is 135 degrees, about 2 to 5 minutes longer.
- Remove tenderloins and tent with foil until temperature reaches 145 to 150, about 5-10 minutes. Slice and serve with crack sauce and roasted potatoes.