GINGER GRILLED TENDERLOIN
2 whole Smithfield* tenderloin (about 1 1/2 lb total)
2 cups dry white wine OR chicken broth
4 tablespoon fresh ginger, grated
2 tablespoon soy sauce
2 tablespoon sesame oil
2 cloves garlic, minced
Combine all ingredients in a self-sealing plastic bag. Seal bag and refrigerate 2 to 24 hours.
Remove tenderloins from marinade. Discard marinade.
Heat gas grill to medium.
Grill tenderloins in covered grill, turning occasionally for 15-20 minutes, until thermometer inserted reads 150-155F.
Slice and serve.
*Smithfield Lean Generation Pork:
Due to the lean nature of SLGP, it cooks 15 - 20% faster than traditional pork. Please remember this when substituting SLGP in other recipes. Do Not Overcook.
2 whole Smithfield* tenderloin (about 1 1/2 lb total)
2 cups dry white wine OR chicken broth
4 tablespoon fresh ginger, grated
2 tablespoon soy sauce
2 tablespoon sesame oil
2 cloves garlic, minced
Combine all ingredients in a self-sealing plastic bag. Seal bag and refrigerate 2 to 24 hours.
Remove tenderloins from marinade. Discard marinade.
Heat gas grill to medium.
Grill tenderloins in covered grill, turning occasionally for 15-20 minutes, until thermometer inserted reads 150-155F.
Slice and serve.
*Smithfield Lean Generation Pork:
Due to the lean nature of SLGP, it cooks 15 - 20% faster than traditional pork. Please remember this when substituting SLGP in other recipes. Do Not Overcook.
MsgID: 3131876
Shared by: Gladys/PR
In reply to: Recipe: 4th of July Picnic Recipes - Meat, Poult...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: 4th of July Picnic Recipes - Meat, Poult...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (26)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Tuscan Smoked Pork Shoulder (Porchetta)
- Pork Medallions with Cranberry and Fig Chutney for June and Marilyn
- Kansas City Wet-Style Barbecue Pork Spareribs with Dry Rub and Mist
- Pork Roast Strata with Green Chiles and Goat Cheese
- Puerco Adobo (pork chops in jalapeno marinade) (blender)
- Hot Dog Pie with 3-Minute Cheese Sauce (Carnation)
- Sweet and Sour Barbecued Ribs (using honey and lemon, grilled)
- Kielbasa (on stovetop)
- Ham and Sweet Potato Bake (using evaporated milk) (Carnation, 1974)
- Italian Sausage and Rice (with onion and peppers)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!