Many of my recipes are on recipe cards from years of collecting; Grilled Pepper Pork Tenderloin is a recipe from my box. The majority of these gems have been passed to me from my mom. I thought you might like to see one of my boxes of recipes. This is from the era when pen, paper and cute recipe cards where the ways to keep and pass along recipes from generation to generation. How lucky we are now that we can simply click and save our recipes and entertaining ideas.
Grilled Pepper Pork Tenderloin is a great summer meal that is easy to prepare and quick to grill. The sour cream sauce that you serve with the pork is incredibly delicious and leftovers make wonderful cold pork sandwichs. Next time I will be grilling extra tenderloins, one to serve hot and one for sandwiches. A great Sunday dinner, and delicious sandwiches for lunch for the upcoming week.
Grilled Pepper Pork Tenderloin
Ingredients
- 2 pork tenderloins
- MARINADE
- 1 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons minced onion
- 1 clove garlic, minced
- SOUR CREAM GARLIC SAUCE
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, finely minced
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- salt
- freshly ground black pepper
Instructions
-
Combine all of the marinade ingredients, place tenderloins in a large zip-top bag, pour over marinade and marinate 6 - 24 hours. Refrigerate and turn occasionally. Combine all of the sauce ingredients, chill covered in the refrigerator. Prepare grill. Pat the meat dry, sprinkle with salt and generously with pepper. Brush the grill with vegetable oil. Place the tenderloins on the center of the grate. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. To serve, slice the tenderloins, sprinkle with additional pepper (if desired) and serve with sour cream garlic sauce