No need for a meat injector. There's a handy recipe tip for marinating this grilled pork tenderloin.
Grilled Pork Tenderloin with Plums
- Prep Time 40 min
- Total 1 hr 40 min
- Servings 6
- Ingredients 7
Ingredients
Port Wine Marinade
- 1/4 cup port wine
- 1/4 cup orange juice
- 1 tablespoon cider vinegar
- 1/2 teaspoon garlic salt
Pork Tenderloins
- 2 pork tenderloins (about 3/4 pound each)
- 6 plums, pitted and cut in half
- 1/4 cup plum jam
Instructions
-
Step1Mix all Port Wine Marinade ingredients. Place pork in shallow glass or plastic dish. Using meat injector, fill injector container to 1-ounce line. Inject marinade into pork every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject marinade until marinade is used. Cover and refrigerate 1 hour.
-
Step2Heat coals or gas grill for direct heat. Cover and grill pork 4 to 5 inches from medium heat 20 to 25 minutes, brushing with jam during last minute of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Add plums to grill for last 4 to 6 minutes, brushing with jam during last minute of grilling, until hot
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Step3Cut pork into slices; serve with plums.
Nutrition
220
Calories
5g
Total Fat
26g
Protein
19g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 45
- Total Fat
- 5g
- 0%
- Saturated Fat
- 2g
- 0%
- Cholesterol
- 70mg
- 0%
- Sodium
- 110mg
- 0%
- Total Carbohydrate
- 19g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 8%
- 8%
- Calcium
- 0%
- 0%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Tips from the Betty Crocker Kitchens
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