This rum glazed pork tenderloin is one of our all-time favorite grilling recipes during the summer. Serve it with fresh grilled peaches as a simple side dish.
PREP TIME 5 minutesminutes
Marinade Time 4 hourshours
COOK TIME 20 minutesminutes
TOTAL TIME 4 hourshours25 minutesminutes
YIELD 8servings
Ingredients
1/4cuprumthe little sample size bottle of rum I had was exactly enough for this marinade
1/4cupsoy sauce
3tbspolive oil
2tbspbrown sugar
1tspdried ginger
2pork tenderloinsapproximately 3 pounds
Instructions
Whisk together the marinade ingredients in a small bowl until the brown sugar has mostly dissolved.
Place the pork tenderloins in a gallon-sized plastic bag, pour the marinade in, press the air out and close. Store in the fridge for 2-4 hours.
Remove pork from the marinade and carefully transfer the marinade to a small saucepan to reserve.
Grill the pork over medium heat for 15-20 minutes until the center reads 145 degrees.
Meanwhile, bring the marinade to a rolling boil for 2 minutes, whisking constantly to prevent burning. Set aside and let cool slightly while pork finishes.
Let the pork rest under a tin foil tent for 5 minutes and then slice into thin pieces and serve alongside the marinade sauce.
The recipe made enough to have leftovers for a full second dinner on night 2.