Grilled Ginger Honey Pork Tenderloin

By Renee's Kitchen Adventures

Grilled Ginger Honey Pork Tenderloin


  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup water
  • 3 TBS honey
  • 2 cloves garlic, minced
  • 2 TBS minced fresh ginger
  • 1 heaping TBS Dijon mustard
  • 1 TBS olive oil
  • 2 (1 pound each) pork tenderloins


  1. In a small bowl or a 1 cup (or larger) glass measuring cup, whisk together the soy, water, honey, garlic, ginger, mustard and olive oil.
  2. Pour marinade mixture over the pork tenderloins in a gallon sized zipper plastic bag. Seal and refrigerate for at least 2 hours or more.
  3. Remove pork tenderloins from marinade and grill over med-high heat, turning often to avoid too much charring, until the internal temperature is 145 degrees F  Remove tenderloins from grill and place on a platter covered loosely with Reynolds® foil and allow to rest for at least three minutes before slicing.
  4. Optional: While pork is cooking, pour the remaining marinade into a med sauce pan and bring to a boil. Allow mixture to boil until it is reduced by half. Drizzle the sauce over the cooked pork, if desired.

Prep Time: 2 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.

Total time: 2 hrs. 30 mins.

adapted from Reynolds Kitchens

Servings - 10  Serving size - 1/10th of recipe (approx. 3 oz. meat with 1 TBS sauce)  Points Plus per Serving - 5 Points+

Calories - 213,   Total Fat - 8.9g,   Carb, - 4.2g,   Protein - 27.1g,   Fiber - 0.1g