Grilled Pork Tenderloin with a Brown Sugar and Soy Marinade

Compiled by the editorial desk with reference to the original recipe and standard nutritional data.

For home cooks seeking a reliable grilled pork dish that balances sweetness with umami, a marinade built on soy sauce, brown sugar, and a hint of cinnamon offers a straightforward path to a flavorful centerpiece. The recipe, which yields four servings, requires just 10 minutes of preparation and about 20 minutes on the grill, making it a practical option for both weeknight dinners and weekend cookouts.

The marinade combines a quarter cup of soy sauce with an equal amount of packed brown sugar, two tablespoons of sherry, a teaspoon and a half of dried minced onion, a teaspoon of ground cinnamon, two tablespoons of olive oil, and a pinch of garlic powder. These ingredients are mixed in a large resealable plastic bag, into which two pork tenderloins—each about three-quarters of a pound—are placed. The bag is sealed and refrigerated for six to twelve hours, allowing the flavors to penetrate the meat.

Grilling and Serving Suggestions

When ready to cook, the grill is preheated to high heat, and the grate is lightly oiled to prevent sticking. The tenderloins are placed on the grill, and the remaining marinade is discarded. Cooking takes about 20 minutes, or until the pork reaches the desired doneness. Once done, the tenderloins are sliced into medallions and served immediately.

This preparation yields a pork dish that is both slightly sweet and savory, with the cinnamon adding a warm, aromatic note that complements the soy and sherry. The result is a tender, juicy main course that pairs well with a variety of sides, from grilled vegetables to rice or a fresh salad.

For those watching their nutritional intake, each serving contains approximately 278 calories, 11 grams of fat, 17 grams of carbohydrates, and 27 grams of protein. This makes it a balanced option for a protein-focused meal.

While the recipe is straightforward, the key to success lies in the marinating time. Allowing the pork to rest in the marinade for the full six to twelve hours ensures that the flavors are fully absorbed, resulting in a more flavorful and tender final dish. The recipe's simplicity and use of common pantry ingredients make it an accessible choice for cooks of all skill levels.