Paula Deen Grilled Pork Tenderloin

Paula Deen grilled pork tenderloin takes 20 minutes of hands-on time and a soy, orange, lime and tamarind marinade to make a juicy, glazed main dish that serves 10. Try this easy grilled pork dinner for a cookout or Sunday dinner, since it's make-ahead friendly and the marinade does all the work overnight.

Let the pork marinate overnight in the refrigerator, because that long soak is what carries the orange, lime and tamarind flavor all the way through the meat. Skip it and you get a plain grilled tenderloin with a sauce sitting on top.

Paula boils the leftover marinade down to about 2 tablespoons and drizzles it over each slice, so the same liquid that flavored the pork becomes the glaze. Brushing a little olive oil on the grill and the meat also keeps it from sticking, and the 10 minute rest keeps the slices juicy.

Paula Deen Grilled Pork Tenderloin

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

150

kcal

Slices of tender pork carry a tangy, savory glaze with a hint of citrus and ginger from the overnight marinade. Grilled over medium heat until golden, then rested and drizzled with the reduced marinade, the meat stays juicy and well seasoned.

Ingredients

• 1 pork tenderloin
  

• 1/2 cup soy sauce
  

• 2 oranges
  

• 1 Lime
  

• 1/2 cup ground tamarind concentrate
  

• 1 tablespoon Dijon mustard
  

• 1 teaspoon ginger
  

• 1 clove garlic
  

• 1 tablespoon scallions
  

Directions

• Marinate the pork: Place the pork tenderloin in a plastic, sealable bag. Squeeze the juice of 2 oranges and 1 lime into a measuring cup.
• Mix the marinade: Stir in 1/2 cup soy sauce, 1/2 cup tamarind concentrate, 1 tablespoon Dijon mustard, 1 teaspoon ginger, 1 minced garlic clove and 1 tablespoon chopped scallions. Then pour it over the tenderloin and seal the bag.
• Soak it overnight: Marinate the pork overnight in the refrigerator. That long soak lets the citrus and tamarind flavor work all the way through the meat.
• Heat the grill: Preheat an outdoor grill to medium, or preheat your oven to 350°F if you would rather roast. Either way, get it hot before the pork goes on.
• Prep the pork: Remove the tenderloin from the marinade and pat it dry, then save the marinade. Brush olive oil onto the grill and over the meat for extra flavor.
• Grill the tenderloin: Grill the tenderloin over medium heat for 35 to 40 minutes, or roast it for 45 minutes. Then let the meat sit for about 10 minutes before cutting it into 2 inch serving pieces.
• Reduce the marinade: While the meat is grilling, bring the reserved marinade to a boil in a small saucepan. Lower the heat and simmer gently, stirring occasionally, until it reduces to about 2 tablespoons.
• Glaze and serve: Arrange the sliced pork on a board or platter. Drizzle a small amount of the reduced marinade over each piece and top with a few sliced scallions.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I marinate the pork for less than overnight?

You can shorten it to a few hours if you are short on time, but the flavor will be milder. Overnight gives the citrus and tamarind time to work into the meat, which is why the recipe calls for it.

What can I use if I can't find tamarind concentrate?

Look for tamarind paste in the international aisle, and thin it with a little water if it is very thick. If you can't find either, extra orange and lime juice with a pinch of brown sugar gets you close to the sweet-tart flavor.

Can I cook this in the oven instead of on the grill?

Yes, Paula says to roast it at 350°F for about 45 minutes. You will miss the grill marks, but the pork stays juicy and the reduced marinade still gives you the glaze.

How long does leftover pork tenderloin keep?

Store the sliced pork in an airtight container in the fridge for up to 3 days. Reheat it gently in a covered skillet or low oven so it doesn't dry out, and keep any extra glaze separate.

Why do I need to boil the leftover marinade?

The marinade touched raw pork, so boiling it makes it safe to use as a sauce. Simmering it down to about 2 tablespoons also concentrates the flavor into a glaze, so a small drizzle goes a long way.