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Grilled Pork Tenderloin with Plums

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Betty Crocker Kitchens
Updated Oct 14, 2008
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No need for a meat injector. There's a handy recipe tip for marinating this grilled pork tenderloin.

Grilled Pork Tenderloin with Plums

  • Prep Time 40 min
  • Total 1 hr 40 min
  • Servings 6
  • Ingredients 7
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Ingredients

Port Wine Marinade

  • 1/4 cup port wine
  • 1/4 cup orange juice
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon garlic salt

Pork Tenderloins

  • 2 pork tenderloins (about 3/4 pound each)
  • 6 plums, pitted and cut in half
  • 1/4 cup plum jam

Instructions

  • Step 
    1
    Mix all Port Wine Marinade ingredients. Place pork in shallow glass or plastic dish. Using meat injector, fill injector container to 1-ounce line. Inject marinade into pork every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject marinade until marinade is used. Cover and refrigerate 1 hour.
  • Step 
    2
    Heat coals or gas grill for direct heat. Cover and grill pork 4 to 5 inches from medium heat 20 to 25 minutes, brushing with jam during last minute of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Add plums to grill for last 4 to 6 minutes, brushing with jam during last minute of grilling, until hot
  • Step 
    3
    Cut pork into slices; serve with plums.

Nutrition

220 Calories
5g Total Fat
26g Protein
19g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
45
Total Fat
5g
0%
Saturated Fat
2g
0%
Cholesterol
70mg
0%
Sodium
110mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1g
0%
Protein
26g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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