A delightful grilled pork tenderloin recipe with a sweet and savory honey glaze.
Trim any excess fat from the pork tenderloin.
Trimming the fat ensures even cooking and prevents flare-ups on the grill.
In a mixing bowl, combine the soy sauce, ground ginger, and minced garlic to create the marinade.
Mix thoroughly to ensure the flavors are well blended.
Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 3 hours, turning occasionally.
Marinating for a longer time enhances the flavor penetration into the meat.
Remove the pork from the marinade and discard the marinade.
Pat the pork dry with paper towels to ensure a good sear on the grill.
In a saucepan, combine the honey, brown sugar, and sesame oil. Heat over low heat until the sugar dissolves, forming a glaze.
Stir constantly to prevent the glaze from burning.
Preheat the grill to medium heat (about 350°F).
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Place the pork tenderloin on the grill and cook for 20-25 minutes, turning occasionally and basting with the glaze.
Use a meat thermometer to check that the internal temperature reaches 145°F for safe consumption.
Remove the pork from the grill and let it rest for 5 minutes before slicing.
Resting allows the juices to redistribute, keeping the meat tender.
Slice the pork tenderloin and serve with your choice of sides.
Arrange the slices neatly for an appealing presentation.
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