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Grilled Pork Tenderloin


Grilled Pork Tenderloin

This is an easy low sodium pork recipe that uses an outdoor grill, so does not heat up the house. It is perfect for summertime cooking. Leftovers can be frozen in portions and used for the numerous leftover pork recipes found in the Main Dishes section.

4 servings; 134 mg. sodium per serving

1 pound whole pork tenderloin
1/4 cup dry Sherry wine
2 Tablespoons fresh lime juice
1 large clove garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion
1/8 teaspoon salt

Prep. Instructions

1. Prick pork on all sides with a fork to make small holes.

2. Combine wine, lime juice, garlic, salt and peppers in a shallow baking dish. Stir to combine.

3. Place pork into the baking dish, turning to coat evenly with the sauce. Place in the refrigerator for 6 hours, turning once.

Cooking Instructions

1. Remove pork from refrigerator. Take pork out of the dish and let sit on a plate for 1/2 hour.

2. Heat grill to 350 degrees. Place pork on the grill and cook, covered, for 10 to 15 minutes.*

3. Turn pork over and cook, covered, for 15 more minutes, or until internal temperature reaches a minimum of 145 degrees F.

4. Remove from grill. Let rest for 3 minutes. Then slice and serve.

*If preferred, the pork can be grilled on an open grill, turning often, until its internal temperature reaches a minimum of 145 degrees F. - Copyright © 2022 Judy Reynolds