ROW: Grilled or Broiled Ginger Tenderloin Roast

To keep up with our recipes for the changing weather and more people using the grill, I thought that I would share this delicious pork tenderloin recipe with everyone! This will serve you and whomever else you decide to share it with.

Grilled or Broiled Ginger Tenderloin Roast



Ingredients:

1 (2 pound) pork tenderloin roast
2 cloves garlic, minced
1 teaspoon grated ginger
1/3 cup low sodium soy sauce
2 tablespoons of splenda
2 tablespoons of water
1 tablespoon extra-virgin olive oil


Directions:

1. Trim the tenderloin roast of fat and silverskin. Score the meat at various points across the width of the tenderloin and set aside.

2. Place roast in a large Ziploc bag or container and set into a shallow dish. In a small bowl, combine garlic, ginger, soy sauce, sugar, water, and olive oil; pour mixture over pork roast and close bag. Marinate in the refrigerator several hours or overnight, turning roast occasionally to distribute marinade. Drain, discarding marinade. Bring roast to room temperature before cooking.

3. Preheat barbecue grill. Place roast onto hot grill; close the lid and grill for 7 minutes. Turn the roast over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. After 5 minutes, insert an instant-read meat thermometer into thickest part of the roast. Temperature should read 145 to 150 degrees F. (if not, close the lid and let the pork continue to roast).

**If broiling, set the broiler on its medium setting (If no medium setting, use the high setting and make sure that your broiler tray is atleast 5 inches from the flame/heat element). Cook the pork until done, turning the pork as you would if it was on the grill.**

I recommend pairing this dish with a nice side of mixed roasted vegetables and a mixed salad with a litle dressing.

As always, if you want some of my own secret dressing mixes just send me an e-mail!!