- Written by Cynthia Presser
The combinations of ingredients in this marinade is very unique. The result is a lightly sweet, fruty and spicy flavor that goes wonderful not only with pork but also with chicken and fish.
Makes 1 cup of marinade
Serves 6 to 8
- 4 tablespoons pomegranate balsamic vinegar
- 4 tablespoons white miso
- 4 tablespoons apricot jelly
- 2 teaspoons wasabi
- 2 tablespoons water
- ½ cup canola oil
- 2 ½ pounds pork tenderloin
- Salt and freshly ground black pepper
In a medium bowl, mix the first 5 ingredients. Whisk in the canola oil until incorporated.
Season the pork tenderloin with salt and fresh ground pepper. Transfer to a sellable plastic bag and pour the marinade over. Seal the bag and refrigerate for at least 6 hours, but preferably overnight.
Light a gas grill to high. Remove the pork from the plastic bag and transfer to plate. Cover and let it seat for 30 minutes.
Spray the grill rack with vegetable oil. Sear the pork tenderloin for 2 minutes on all sides. Turn down the heat to medium and cook for about 20 to 25 minutes, or until the inside is fully cooked but still pink.
Transfer to a board and carve into 1 ½ -inch slices. Serve it immediately with perfectly grilled bell peppers, yellow squash, and portabella mushrooms on the side (see notes) and a glass of syrah.
This delicious marinade can be used with chicken and fish as well. It goes especially great with salmon.
I am proud to say that, as of now, this is my favorite marinade recipe! I just LOVED it! The combination of ingredients is absolutely delicious and unique! Ok, now you have to try it!
I always grill or bake extra pork tenderloin and vegetables so I have leftovers to use in other dishes the next day. Grilled vegetables and pork add an amazing smoked taste to quesadillas, burritos, etc. Also, I love to be practical! Why not make some extra and make my life easier the next day?
If you are baking the pork tenderloin instead of grilling it, here are the directions: preheat the oven to 400 degrees F. Heat two tablespoons of canola oil in a very large skillet. Sear all sides of the pork tenderloin, about 2 minutes per side. Transfer the pork tenderloin to an ovenproof dish. Pour any leftover marinade over it. Bake for about 20 minutes, or until the inside is fully cooked but still pink, brushing the pork half way through with any marinade that has slide off from the meat to the dish. Carve and serve. Enjoy!
You can find pomegranate balsamic at specialty stores or online. I bought mine at The Olive Twist, in Fort Wayne, Indiana.
To grill your vegetables to perfection, you need to:
- Light a grill.
- Wipe the portabellas; core and halve the yellow squash (or zucchinni); seed and quarter the bell peppers.
- Season them generously with salt and pepper. If you are grilling about 3 pounds total, pour ½ cup extra-virgin olive oil all over, making sure they are well coated.
- Transfer vegetables to grill and close it. Check regularly because since you are cooking different vegetables at once they might not be done at the same time. For example, the yellow squash might be done 2 or 3 minutes before the other vegetables so you might want to remove them first so they won’t be overcooked. In general, these kinds of vegetables will be ready in about 12-20 minutes. That's the reason you should be watching them closely.
- Remove from the grill and serve. Enjoy!
8 Servings (marinated pork tenderloin without the vegetables)
Amount Per Serving
Total Fat 22.4 g
Cholesterol 99.6 mg
Sodium 151.6 mg
Potassium 545.3 mg
Total Carbohydrate 5.3 g
Protein 37.0 g