I know you'll love this recipe from my first cookbook called
What's Cooking America. This ginger-flavored pork tenderloin makes for a wonderful taste sensation. You'll be surprised
how low in calories and fat this pork recipe is!
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Grilled Ginger Tenderloin Roast
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 18 min
1 (2-pound) pork tenderloin roast
1 teaspoon freshly-grated ginger
1/3 cup soy sauce
2 tablespoons granulated sugar
2 tablespoons water
1 tablespoon extra-virgin
For a more flavorful and succulent pork roast, brine your pork roast according to my
Guidelines for Brining Pork.
the tenderloin roast of fat and silver skin (see photo on left). Silver skin is a silvery-white connective tissue. It doesn't dissolve when the
tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloins to curl up into the shape of a quarter
Score the meat at various points across the width of the tenderloin and set aside.
Place roast in a
large re-sealable plastic bag 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 at least 2 hours or overnight, turning roast occasionally
to distribute marinade.
When ready to cook, drain off marinade (discarding marinade). Bring roast to
room temperature before cooking.
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). NOTE: Once brined, the pork cooks
faster - so be careful and use a thermometer inserted into the thickest part of the meat.
The meat will remain pink from the brine.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from grill and transfer onto a cutting board; let roast stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees
after it is removed from the oven).
Transfer onto a serving platter.
Makes 4 to 6 servings.