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Grilled Pork Tenderloin with Chili Sauce

July 15, 2013


This is one of our favorite ways to grill pork tenderloin, and when we made it last night I realized I had never posted the recipe! If we can, we grill the pork tenderloin, but I’ve also roasted it in the oven which works too. My husband would recommend to grill it “low and slow.”  The chili sauce is his favorite, and it’s spicy! (We give our boys slices of pork without any sauce.)

The recipe is from a really old Real Simple (hello, 2004!) and we’ve been making it ever since. I was able to find their original recipe online here. (The original recipe has directions for oven-roasting the pork.)


For the marinade:

juice from 3 limes

1/3 cup olive oil

3 tbsp chili powder

½ tsp cumin

1 small onion, finely chopped

2 garlic clovers, minced

2 tsp brown sugar

½ tsp salt

pork tenderloin (about 3 pounds)

For the sauce:

reserved marinade

1¼ cup chicken broth

2 tsp cornstarch

Combine all marinade ingredients in a large Ziploc bag with the pork. Refrigerate for a few hours, if possible. Grill (or roast) tenderloin–save the leftover marinade–until cooked throughout. (When my husband grills it “low and slow” it can take up to an hour to cook.)

To make the sauce, pour the reserved marinade into a saucepan and bring it to a boil. Let it simmer for a few minutes. If it’s oily, spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then add that mixture into the simmering marinade. Simmer until thickened. Pour the chili sauce on the sliced pork and serve immediately.


My 2004 Real Simple recipe–the pages are turning yellow!

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