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Nutrition Facts
Serving Size 1 (361g) Recipe makes 2 servings
Calories 501
Calories from Fat 83		(16%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 112mg		37%
Sodium 1346mg		56%
Potassium 820mg		23%
Total Carbohydrate 60.1g		20%
	Dietary Fiber 0.6g	2%
	Sugars 53.7g
Protein 38.0g		75%
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Honey Garlic Pork Tenderloin

Recipe #125626 | 36 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jun 11, 2005

From Southern Living.

SERVES 2 (change servings and units)

Ingredients

6 tablespoons lemon juice
6 tablespoons honey
2 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry or chicken broth
3 garlic cloves, pressed
3/4 lb pork tenderloin

Directions

1
In a shallow dish or heavy-duty zip-lock plastic bag, add the first 5 ingredients; stir to combine.
2
Remove 1/2 cup soy sauce mixture and set aside.
3
Prick pork several times with a fork; place in remaining soy sauce mixture.
4
Cover or seal; chill for 1 hour.
5
Remove pork and throw away marinade.
6
Grill pork over medium heat, covered, for 11-13 minutes on each side or until a meat thermometer registers 160°, basting with reserved soy sauce mixture.

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Featured Reviews for This Recipe

From: anonymous23

On Jun 23, 2009

Well that was a good, easy summer supper. I had to use my oven, seeing as how we live in an apartment (for just the next two weeks--we've bought a house!); half an hour in a 350 oven seemed to work well (and offered a yummy glaze because I dumped all the marinade in the pan with the tenderloin). I served this with oven-roasted corn.

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From: BridgWest

On Jan 23, 2008

Wow-this is great. The recipe is easy to follow & I loved the zip lock bag idea (new to me) & I cooked in the pork in a pan (I don't have a grill). When it was cooked I set it aside & cooked up the marinade, stirred together 1C of stock and 1 Tbsp Cornstarch & added mix to the hot marinade. Stir gently over heat until thick & pour over sliced pork and mashed potatoes. Fantastic - thank you so much.

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From: SarahinWI

On Nov 17, 2005

This was good. I also used the baking method as it is very cold here right now. I didn't reserve any marinade, but boiled it up while the pork was in the oven to use for basting. It wasn't as big a hit with dh so I probably won't make it again, but I enjoyed it.

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From: Bobtail

On Nov 15, 2005

This was very good! I served this to our neighbors tonight and it is all gone, but about 4 bites! LOL! I had a 1 3/4 lb. tenderloin that was in two pieces. I prepared the marinade as directed, using chicken broth, not sherry. After pricking the tenderloin, I placed the loin and marinade in a large ziploc bag and chilled it for several hours. Even though I had a larger amount of tenderloin than the recipe called for, the marinade amount was fine. I did not grill this, but browned it in a pan and then placed it in the oven at 300 degrees for about 1 hour. It was tender and moist. It could possibly have cooked for a shorter amount of time. I will definitely try this on the grill, when weather permits! Thanks Nurse Di!

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