Total Time: 30 minutes
- ¼ c Worcestershire sauce
- 2 Tbsp brown sugar
- 1 ¼ lb pork tenderloin
- ½ tsp salt
- ¼ tsp pepper
In a small bowl, mix together Worcestershire sauce and brown sugar. Season pork tenderloin with salt and pepper. Grill over medium-high heat, turning often, until the internal temperature reaches 160-170F, about 30-35 minutes. Brush with the Worcestershire mixture during the last 5 minutes of cooking. Let rest for at least 5 minutes before slicing.
Usually when it comes to grilling I leave it to my husband. But to overcome my unfamiliarity with the grill, we tag-teamed this recipe. It was really kinda fun and hey, it turned out delicious! I’m not a huge fan of pork. Most of the time I find it too tough and bland, but this recipe turned out so juicy with a great flavor!
This recipe was another Real Simple find. I did make one little tweak to the internal temperature and therefore the recipe’s total time. The original recipe says to cook until the internal temperature reaches 150°F. However, my meat thermometer’s chart said pork should be cooked to an internal temperature of 160°F for medium pork and 170°F for well done. Not one to mess around with my meat, especially pork, I opted for a higher temp. And like I said, it was still juicy and flavorful!
I took Real Simple’s side suggestion, Buttery Grilled Corn, and I threw some crescent rolls in the oven to complete the meal. In hindsight, I think salad would have been a better addition than the crescent rolls. I wasn’t really thinking that both corn and rolls are rich in carbohydrates. Plus greens would have added more color to the plate. A note for next time!