Grilled Pork Tenderloin

By spend with pennies

Ingredients

1 pork tenderloin (about 1 pound)
½ yellow onion (sliced)
3 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoon brown sugar
½ teaspoon black pepper
¼ teaspoon dried thyme leaves
¼ teaspoon salt (or to taste)

Prep Time15mins
Cook Time25mins
Servings4

Instructions

Use a small knife to remove silverskin* or fat from the pork tenderloin.

To make the marinade, combine soy sauce, lemon juice, vegetable oil, brown sugar, black pepper, dried thyme leaves, and salt in a shallow dish or freezer bag. Add the onion and pork tenderloin.

Cover or seal the container and refrigerate to marinate for at least 30 minutes or up to 4 hours.

Remove the pork from the fridge at least 15 minutes before cooking. Preheat the grill to medium-high heat (375°F). For indirect cooking on a gas grill, turn the burners on one side while keeping the other side off.

Remove the pork tenderloin from the marinade, letting excess liquid drip away. Discard the marinade and onions, or if desired, grill the onions separately on a grill mat.

Place the pork tenderloin over the lit burners and grill each side for 2 to 3 minutes until lightly charred.

Transfer the pork to the side of the grill opposite the heat and close the lid. Continue to grill using indirect heat for an additional 16 to 19 minutes, flipping halfway through. Cook until the internal temperature reaches 140°F with an instant-read thermometer.

Remove the pork from the grill and let it rest on a cutting board, loosely tented with foil, for 5 minutes. Slice the pork tenderloin into medallions.