Tamari-Garlic Pork Tenderloin

There is no better way to cook a pork tenderloin than on the grill. Done hot and fast, before the meat dries out and cooked to a perfect 145 degrees F. We marinate this pork tenderloin with Tamari and garlic to give it a salty goodness that can't be beat.

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Course: Main Course

Cuisine: Japanese

Keyword: pork tenderloin

Prep Time: 15 minutes

Cook Time: 20 minutes

Marinating Time: 4 hours

Total Time: 4 hours 35 minutes

Servings: People

Calories: 664kcal

Author: Derrick Riches

Ingredients

1 pork tenderloin about 1 1/2 pounds

For Marinade:

1/4 cup tamari gluten-free soy sauce
2 tablespoons sesame oil
2 green onions minced
3 cloves garlic minced
1 tablespoon honey warmed
1 teaspoon ginger grated
1/4 teaspoon white pepper
1/4 teaspoon gochugaru Korean pepper flakes, optional

Instructions

Place pork tenderloin into a resealable plastic bag.
Combine all marinade ingredients, except honey, in a small bowl. Warm honey in the microwave for about 8-10 seconds (or until it becomes more liquified), and add to the marinade mixture. Stir to combine.
Pour marinade over pork making sure that all surfaces are well coated. Release excess air from the plastic bag, and seal shut. Place into the refrigerator for 2-4 hours.
Preheat grill for medium heat. This is a setting of 325 degrees F., on a pellet grill.
Remove pork from bag and place onto the grill grate. Gently pour some of the remaining marinade on top of the tenderloin. You can brush it on if that is easier. Close lid and cook for 10 minutes. Turn and cook for another 10 minutes, or until the internal temperature at the thickest part of the tenderloin reaches between 145-155 degrees F.
Once cooked, remove from heat and place onto a clean cutting board. Tent with aluminum foil and let rest for 5-10 minutes. Slice into 1/2 inch thick rounds (or thicker if preferred), and serve.

Notes

Gochugaru has a unique flavor, but you can substitute red pepper flakes for a hint of heat.
Photo by: Matěj Vrtil from Pixabay

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