Savory Pork Tenderloin

By kimvess

Ingredients

• 1/3 cup soy sauce
• 1/4 cup natural rice vinegar
• 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 2 garlic cloves, minced
• 1 teaspoon freshly ground pepper
• 2 teaspoons dark brown sugar
• 1 (3- to 4-pound) pork tenderloin, trimmed

Details

Servings 4
Adapted from nielsenmassey.com

Preparation

Step 1

Combine the soy sauce, vinegar, vanilla extract, garlic, pepper and brown sugar in a sealable plastic bag and mix well. Add the tenderloin and seal. Marinate in the refrigerator for 4 to 5 hours or overnight, turning the bag occasionally. Drain, discarding the marinade.

Grill the tenderloin over direct heat for 3 to 4 minutes on each side or until nicely seared. Grill over indirect medium heat for 35 to 45 minutes or to 145 degrees on a meat thermometer. For an accurate temperature, place the thermometer in the thickest part of the tenderloin. Place the pork on a plate and let stand; it will continue to cook as it stands. Pork should reach an internal temperature of 150 degrees.