Mark and Steve’s Pork Loin Recipes

Here's Mark and Steve's recipes for their pork tenderloins. Beginning with Mark's winning recipe:

“Thai Pork Tenderloin” – Week #2

1 ½ lbs Pork Tenderloin

Thai Marinade:

2 TBSP Fish Sauce or Light Soy Sauce

1 TBSP grated lime zest

1 TBSP fresh lime juice

1 TSBP honey

1 TBSP sesame oil

1 Jalapeno or Serrano pepper, seeded and finely diced (or use spicier if you wish)

4 cloves garlic minced finely

2 TBSP chopped fresh cilantro, Thai basil or scallion greens

Mix all the marinade ingredients together. Pour over tenderloin in a non-reactive cooking dish. Marinate 6 to 8 hours covered in the refrigerator, turn once at the 3 or 4 hour mark. Make sure to spoon marinade over the top on each turn. Cook on a hot charcoal grill (or gas) for 20 to 30 minutes turning every five minutes. Brush with remaining marinate on each turn, to give the meat a rich mahogany color and flavor. Discard remaining marinade.

Cook until it reaches an internal temperature of 160 degrees. Remove from grill, cover with foil, and let stand 10 minutes on a carving plate. Slice it ¼ inch think and serve with stir fried mixed vegetables and steamed rice!

And here's Steve's recipe:

For 1 pork tenderloin….

Marinate in 2 tbs. white wine, garlic powder, parsley, basil, black and red pepper. Also 1 tbs of olive oil, 2 tbs. balsamic vinegar. Marinate overnight. 

When the pork is done on the grill, during the last 5 minutes brush with barbeque sauce on both sides.