Grilled Garlic Pork Tenderloin Recipe - Food.com (2024)

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photo by Probably This

1. Wouldn't the lime juice start cooking the pork after all that marinating time?

   sweetnlowliny

2. What temp for oven and how many min.

   ImASweetP

3. Can this pork be oven roasted? If so, what temp, and for how long?

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   jeo827

4. What temperature is your prepared grill, hot, medium, low, direct heat, or indirect? Thank you

   ktfoxz

5. Should I grill it with the grill's cover on ... or off? And if I use both direct and indirect heat (as PALATABLEPASTIME suggested in an answer to a previous question), should the cover be on for both, one or none of those segments?

   almadenmike

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Reviews

1. People, this is exceptional!! The flavor is so magnificent you MUST try this. I did not change anything. I had five Iowa Pork Chops that I marinated overnight. I can only imagine what the flavor would be like after 2 days in the marinade!!! Rodger did not say how much cayenne pepper to use so I added ½ teaspoon. Rodger thank you for sharing this, it has become a family favorite!!! I keep my gingerroot in the freezer I think it grates easier.

   Charlotte J

2. Oh My Goodness, Gracious! This was WONDERFUL. Made 4 tenderloins so we would have lots of leftovers with 1.5 times the marinate. Left in the fridge overnight and cooked 4 minutes on all four sides of the meat (total of 16 minutes with the lid closed on the grill). Rested for 10 minutes. Came out perfect, blush pink in the middle, juicy and fork tender. No need to grate the ginger root if you use a food processor. My family RAVED. Thanks for the recipe!

   Susan H.

3. This was just excellent. I was able to marinate mine for 2 days and it was melt in your mouth juicy and oh so flavorful. The wind was blowing too hard to grill so I baked mine for 40 minutes at 350 and broiled it for 5 minutes longer to brown well. Excellent. Thanks for sharing. :)

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   Nimz_

4. So tender and juicy! I was only able to marinate it for about four hours and it was amazing. I can only imagine how much better it would be after 24 hours. The kids gobbled it up and went for seconds and thirds! This is definitely a keeper - thank you Rodger!

   Chef MrsRev

5. This was excellant Rodger...thank you so much for sharing this great recipe. I let the tenderloin marinade in the fridge for three days. Then I barbequed it, turning the tenderloin every 5 minutes for 30 minutes. The crusty pork was so flavourful, tender and moist.

   Baby Kato

see 27 more reviews

Tweaks

1. used apple cider vinegar instead of lime juice l. very good

   jcoseo

2. I added sesame oil and two teaspoons of brown sugar. It gave it a wonderful Asian flavor.

   C T.

3. YUM! We made this for our housewarming cookout and everyone loved it! Looking for a last-minute recipe, I only marinated it about an hour and it was still fantastic! It was very moist and flavorful. I didn't have cayenne and I used minced garlic from a jar and ground ginger instead of ginger root. I might just make this again tonight!

   ebier

4. We loved this! It was very juicy and has a nice tangy flavor. This was our first foray into grilling pork tenderloin instead of roasting it in the oven and we are thrilled with our first try! Thanks for a great marinade and easy recipe!

   Liza at Food.com

5. delicious! I doubled the garlic and added some tobasco and let it marinate for 2 days. Grilled it on medium high for 20 minutes and it was perfect. next time I will try Orange Juice instead of Lime juice. Great marindate.

   skinny marie

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