Filipino BBQ Pork Tenderloin
Traditionally Filipino BBQ marinade is used to make BBQ pork and chicken skewers, but it also tastes great on grilled pork tenderloin.
Servings: 6
Ingredients
- 2 pork tenderloins
- 1 cup banana ketchup
- 1 cup soy sauce
- 1 cup lemon-lime soda
- 1/2 cup brown sugar
- 1/4 cup rice wine vinegar
- 1 orange juiced
- 3 limes juiced
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tsp black pepper
- 1 green onion for garnish
Instructions
- Trim: Use a sharp knife to remove the silver skin from the pork tenderloin.
- Make Marinade: In a large bowl, combine the banana ketchup, soy sauce, soda, brown sugar, vinegar, juice from the orange and limes, garlic, ginger and pepper.
- Marinate: Add the pork tenderloins to the marinade and refrigerate. You can marinate in as little as 30 minutes, but four hours is best.
- Heat Grill: Heat your grill with two-zone cooking with one side set to medium heat.
- Grill: Remove the pork from the marinade. Save the marinade. Grill the pork over direct heat for about 15 minutes, flipping occasionally.
- Heat Marinade: While the pork is grilling, place the marinade in a pot on the grill or stovetop and simmer for 5 minutes.
- Indirect Heat: Once charred on all sides, move the pork to the indirect heat zone and continue cooking until the internal temperature reaches 145F degrees. This should take 5-10 minutes.
- Rest: Once the pork reaches 145F, remove it from the grill and let it rest for about 10 minutes.
- Slice: Slice the rested pork into medallions and drizzle with sauce. Garnish with sliced green onions.
Notes
Pork tenderloins usually come two to a package, so you'll only need one package for this recipe.
Nutrition
Calories: 357kcal | Carbohydrates: 42g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 2612mg | Potassium: 906mg | Fiber: 2g | Sugar: 34g | Vitamin A: 296IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 3mg