It’s starting to feel Fallish in the evenings as the temperature drops during the night and a blanket of morning dew covers the ground early in the morning. I’ve sadly seen a few leaves on the ground signalling the trees are also feeling Autumn is in the air. But it’s only August….she shouts to nobody in particular.
Here in Calgary we get on average, 4-6 months of cold winter. Canadians love to BBQ so our family tends to BBQ all winter long (or as much as we can handle). With back to school also around the corner it’s time to start preparing and ramping up for easy week day meals as they need to be on the table quickly and us out the door even quicker.
Tender, lean and juicy pork tenderloin is the perfect meal to accommodate a busy night. Whether you grill it, roast it, cut it up and saute it or let it slow cook in the crockpot, you are bound to have a delicious meal. This recipe is a family favourite.
Disclosure – I am one of 10 food blogger winners in the Canadian Pork on the BBQ: Put Pork on Your Fork Contest with Pork Marketing Canada and the Food Bloggers of Canada. I have received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.
- 3 cloves garlic, minced
- 2 tsp coriander
- 1-2 tsp pepper
- 1 tbsp packed brown sugar
- ¼ cup soy sauce
- 2 pork tenderloins
- Preheat the grill.
- Combine all ingredients (except pork) in a ziplock bag. Remove a couple tbsp of the marinade and set aside for basting later. Place pork in bag and squishy it to get marinade working on the pork. Close and let sit approximately 30 minutes. If time allows, let it marinate for longer in the refrigerator (like all day).
- When your BBQ is ready remove pork from marinade and pat dry. Grill pork over med heat for 30 minutes or until internal temp reads 160F. Baste a couple of times during cooking.
- Remove to platter or board and cover with foil. Let rest 10 minutes before slicing and serving.