Maple Zinfandel Marinated Pork Tenderloin

Maple Zinfandel Marinated Pork Tenderloin

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  • Prep Time


  • Total Time


  • Servings



  • 1-½

    pounds pork tenderloin (2 to 3 tenderloins)

  • ½

    cup Zinfandel (Please Note: Dependent upon your taste preference you can use Chardonnay in place of Zinfandel)

  • ½

    cup soy sauce

  • ½

    cup pure maple syrup

  • ¼

    cup sesame oil or olive oil

  • 2

    scallions, trimmed and finely chopped (save 2 tablespoons scallion greens for garnish)

  • inch thick slices ginger, crushed with the side of a knife

  • 4

    strips fresh tangerine or orange zest (removed with a vegetable peeler), plus the juice of the fruit


Place the pork tenderloins in a non-reactive baking dish.Combine the zinfandel, soy sauce, maple syrup, and 3 tablespoons sesame oil in a mixing bowl and whisk to mix. Stir in the scallion, ginger, tangerine zest, and juice.Pour this mixture over the tenderloins and marinate for 2 to 4 hours in the refrigerator, turning several times so the pork marinates evenly. When ready to cook, set up the grill for direct grilling and preheat to high. Meanwhile, remove the tenderloins from the marinade and blot dry with paper towels. Strain the marinade into a saucepan and boil until thick and syrupy, 5 to 8 minutes. Reserve and keep warm. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Brush the pork tenderloins with the remaining 1 tablespoon of sesame oil. Arrange on the grate and grill, turning with tongs, until the pork is browned on all sides and cooked through, about 15 minutes in all. Start basting the pork with the boiled marinade after 8 minutes. Transfer the tenderloins to a cutting board, tent with Reynolds aluminum foil and let rest for 3 minutes. Slice on the diagonal and serve at once, with the boiled down marinade as a sauce and scallions greens sprinkled on top. Prefer your pork with a smoke flavor? If you like your pork smoked you can make a smoker pouch by wrapping 1 to 2 cups soaked wood chips in a sheet of heavy duty Reynolds aluminum foil. Poke a few holes in the top with a pencil to allow the smoke to escape. Place the smoker pouch under the grate directly over one of the burners and run your grill on high until you see smoke, then reduce the heat to the desired temperature. Tip: The hottest part of many gas grills is the junction of one of the gas burner tubes and the pilot light or pilot burner. Place the smoker pouch here.


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