#HotSummerEats: Grilled Ginger-Marinated Pork Tenderloin

So.

It's the end of #HotSummerEats.  Huge thanks to Camilla of Culinary Adventures with Camilla for putting together another spectacular event!  I have been so happy to participate, even though this time around I haven't been as active as I'd like (thank you very much, school that doesn't end until the end of June).  It's been great to think about summer foods and try out new-to-me products.  If you'd like to try them too, make sure you've entered the Giveaway!!
As a parting shot, I decided to grill again.  J isn't big on pork, but will tolerate pork tenderloin.  His favourite grilling method for it is the garlic-balsamic marinade I've made in the past, so he was a little disappointed when I informed him that I would be making a new and different marinade for the tenderloin that I was defrosting.
I continued in this recipe with the tubes of herb paste from Gourmet Gardens.  I've already finished the garlic and the ginger.  They're fantastic for cooking in general.  I'm now spoiled. But back to this marinade.
This is different than what I've made in the past, but the leftovers make spectacular pork fried rice, which is my go to with leftover pork tenderloin.  The ginger is a nice addition, and garlic never hurts.  I don't think J was disappointed with the finished product, even if it wasn't what he was expecting.
I present to you now an adaptation from the November 2003 issue of Gourmet, Grilled Ginger-Marinated Pork Tenderloin:

Ingredients:
2/3 c chicken broth
1/4 c soy sauce
1/4 c brown sugar
3 Tbsp ketchup
3 Tbsp ginger, peeled and grated (I used Gourmet Garden ginger paste)
3 cloves garlic, minced (I used 3 clove-sized dollops of Gourmet Garden garlic paste)
1 Tbsp cider vinegar
1 pork tenderloin (about 1 lb)
Method:
1.  Combine all ingredients except pork in a large Ziploc bag and mix well to combine.  Add pork, seal bag, and refrigerate for at least 2 hours.
2.  Grill tenderloin over medium heat, until meat registers 155F on an instant read thermometer.  Remove from heat and let rest before slicing to serve.

Adapted from Gourmet

I didn't take many pictures of this, but the short story is this:  it's delicious.  As opposed to the chicken I grilled this was beautifully marked and cooked to a lovely medium.  J's problem with pork is that he thinks it's going to be dry.  This was not in the slightest bit dry.

See?  Just a hint of pink in the center, and delicious.  Farewell #HotSummerEats, and welcome Summer!  It's going to be a good one!!

*Full Disclosure: I received Gourmet Garden's garlic and ginger pastes for #HotSummerEats.  Fresh ginger and garlic would be useable in this recipe.  I received no additional compensation for this post; all comments are 100% accurate and 100% my own.

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