A Squared: What's For Dinner Wednesday: Glazed Pork Tenderloin For Your 4th of July BBQ

Wednesday, July 4, 2012

What's For Dinner Wednesday: Glazed Pork Tenderloin For Your 4th of July BBQ

Happy Fourth of July!

Hopefully you have the day off and are doing something fun and cool to beat the heat.  I'm assuming no matter where you are in the USA today it's basically a billion degrees out like it is here in Chicago.

Clearly it was much colder on 7.4.09 than it is today on 7.4.12!
Our first 4th of July in Chicago: 2009

Our Fourth is going to be a more low key one this year.  We're busy running errands and packing up for our long weekend on the east coast-- and we have to work tomorrow.  So, the fun will be limited today, but we will more than make up for it this weekend.

Before I get back to doing laundry, packing, and running errands though I did want to share a What's For Dinner Wednesday recipe with you.  This recipe is courtesy of my mom and was a summertime favorite at our house.  This glaze is really easy to make (with ingredients that you likely have in your fridge right now) and it is super flavorful.  For our big family, she usually doubles the recipe and makes two tenderloins.  For my little family, I often cut this in half and grill half a tenderloin for the two of us.  It's a great recipe for summer grilling and I served it with some grilled peppers and onions and roasted potatoes.  Simple and delicious.

Have a safe, fun, and relaxing 4th of July holiday!

  • 1/2 cup lower sodium soy sauce
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 2 garlic cloves, crushed
  • 1 pork tenderloin
  • salt and pepper, to taste
Whisk together the first 4 ingredients until fully combined.  Reserve about 1/3 cup of the sauce and set aside to serve with the grilled tenderloin.

Meanwhile, preheat the grill to medium-high heat.  Make sure that the tenderloin has been trimmed of excess fat and then season with salt and pepper to taste.  Place the tenderloin on oiled grates and grill on each side for 3 to 4 minutes, basting each side with the glaze.  Grill until just slightly pink in the middle (to 145 degrees in the center) or until the tenderloin is at the desired degree of doneness.  Remove the tenderloin from the grill and let it rest for about 5 minutes to let the juices redistribute.  Slice and serve with reserved glaze.


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