Peppered Pork Tenderloin

(from rennever’s recipe box)

Source: Anne and Randy Ward

Cook time: 45 minutes
Serves 6 people

Categories: Pork

Ingredients

  • Two Pork Tenderloins
  • Pepper
  • Season Salt
  • SAUCE
  • - 1 cup mayonnaise
  • - 1/2 cup sour cream
  • - 1/4 teaspoon salt
  • - 1/4 teaspoon white peppers
  • - 1/2 teaspoon garlic powder
  • - 1 tablespoon Dijon style mustard
  • - 1/2 tablespoon Worcestershire sauce
  • MARINADE
  • - 1 cup vegetable oil
  • - 1/3 cup soy sauce
  • - 1/4 cup honey
  • - 1/4 teaspoon onion powder
  • - 1 teaspoon garlic powder
  • - 2 pork tenderloin,(3/4-1 pound each)
  • - Seasoned salt, to taste
  • - Cracked black pepper, to taste

Directions

  1. SAUCE In a medium bowl, combine all ingredients for the sauce. Mix well and refrigerate until needed.

  2. MARINADE In a nonreactive bowl, combine all ingredients for the marinade. Add the pork tenderloins, turning to coat all sides. Cover and refrigerate at least 6 hours, turning occasionally. Remove meat from marinade and discard marinade.

  3. Trim fat from meat and sprinkle both sides of the meat with seasoned salt and cracked pepper to taste. (Use a generous amount of pepper as some will fall off.) Remove sauce from refrigerator while grilling meat so sauce can come to room temperature. Grill meat over hot coals about 5 minutes per side on all 4 sides, until desired doneness. Slice each tenderloin crosswise into 1/2 inch slices. Arrange medallions on serving plate and serve with sauce.

  4. On the green egg use plate setter, cook at 350-375 degrees for about 40 minutes.

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