Philippine Grilled Pork Tenderloin
Experience the bold and vibrant flavors of the Philippines with this Philippine Grilled Pork Tenderloin recipe. Succulent pork tenderloin is marinated in a rich blend of soy sauce, tangy calamansi or lemon juice, sweet brown sugar, and aromatic garlic and onions, then grilled to tender perfection. For an authentic touch, wrap the pork in banana leaves before grilling to infuse it with a subtle, smoky aroma. This dish strikes the perfect balance between savory, tangy, and sweet, making it an irresistible centerpiece for any meal. Serve it with steamed rice, atchara (pickled green papaya), and a zesty dipping sauce for a truly Filipino culinary experience. Perfect for backyard barbecues or weeknight dinners, this recipe is both flavorful and easy to prepare.
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Recipe Information
Ingredients
- 2 pieces pork tenderloin
- 0.5 cup soy sauce
- 0.25 cup calamansi juice (or lemon juice)
- 2 tablespoons brown sugar
- 4 cloves minced garlic
- 1 medium onion, finely chopped
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 pieces banana leaves (optional, for wrapping)
Instructions
In a large mixing bowl, combine soy sauce, calamansi juice (or lemon juice), brown sugar, minced garlic, chopped onion, black pepper, and salt to create the marinade.
Place the pork tenderloin pieces into the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat (about 375°F to 400°F). If using banana leaves, lightly grease them with vegetable oil and set them aside.
Remove the pork tenderloins from the marinade and set the marinade aside for basting. Pat the pork dry with paper towels to ensure even grilling.
Brush vegetable oil onto the preheated grill grates to prevent sticking. If using banana leaves, wrap the pork tenderloins in the prepared leaves and secure with kitchen twine.
Grill the pork tenderloins for 20 to 25 minutes, turning every 5 to 7 minutes, and basting with the reserved marinade each time. Use a meat thermometer to ensure the internal temperature reaches 145°F.
Once cooked, remove the pork from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Slice the pork tenderloin into medallions and serve with steamed rice, a side of atchara (pickled green papaya), and dipping sauce, such as soy sauce with chilies or vinegar.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 10295 mg | 448% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 24.4 g | ||
| Protein | 236.8 g | 474% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 157 mg | 12% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4930 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
