Grilled Pork Tenderloin with Rice
Grilled Pork Tenderloin with Rice
Meat and Poultry
Ingredients
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/3 cup teriyaki sauce
- 2 tablespoons Fustini's Ginger Crush olive oil
- 1/4 cup + 2 tablespoons Fustini's Ginger & Honey balsamic, divided
- 1 tablespoon minced fresh ginger root
- 3 garlic cloves, minced
- 4 teaspoons ketchup
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 pork tenderloins (2-3 lbs total)
- 3/4 cup chicken stock
- 1 cup rice
Directions
- In a large bowl, combine honey, soy sauce, teriyaki sauce, olive oil, 2 tablespoons balsamic, minced gingerroot, garlic, ketchup, onion powder, and cayenne pepper. Pour 1/2 cup of marinade into a separate bowl and reserve. To the remaining marinade, add pork and marinate in the refrigerator for up to 8 hours. Cover &, turn occasionally.
- In a rice cooker or stovetop pan, add the remaining balsamic, chicken stock, and rice. Cook rice accordingly.
- Drain pork, and discard soaking marinade. Grill, covered over indirect medium-hot heat for 20-35 minutes or until internal temperature reaches 145 degrees F. Turning occasionally and basting with reserved marinade. Let stand for 5 minutes before slicing. Serve with cooked rice.
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