West Indies Pork Tenderloin
Published March 11, 2013 | Written by The Healthline Editorial Team
Marinades are meant to enhance the flavor of meat and vegetables, not cover them up. Though you may be tempted, don't marinate the pork longer than 6 hours or you'll overpower the flavor of the pork.
|Serving size:||4 to 5 ounces of meat, approximately 2 1-inch-thick slices|
|Calories per serving:||230|
|Total Fat 9.3g||14%|
- 2 lb. pork tenderloin
- 6 tablespoons lite soy sauce
- 1/4 cup dark rum
- 2 tablespoons Worcestershire sauce
- 2 tablespoons canola oil
- 2 teaspoons minced garlic
- 2 tablespoons brown sugar
- 2 teaspoons freshly cracked black pepper
- Vegetable cooking spray
Step by Step:
- Remove silver skin, leaving a thin layer of fat covering the tenderloin.
- Whisk together soy sauce and remaining ingredients in a shallow dish or bowl. Add pork and turn to coat in marinade. Cover and refrigerate up to 6 hours.
- Remove pork from marinade, discarding marinade. Allow pork to rest at room temperature 30 minutes before cooking.
- Heat charcoal, gas, or indoor grill to medium-high heat. Pat pork dry and lightly spray with vegetable cooking spray. Place on grill and cook, 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155°F. Remove from grill and allow to rest, uncovered, for 10 minutes before slicing.