Grilled Herb Pork Tenderloin
Chef Michael LeMaster, Sonny Brian's, Dallas, TX
Adapted by StarChefs


Yield: 4 servings

  • ¼ cup teriyaki sauce
  • ¼ cup soy sauce
  • 1 Tablespoon olive oil
  • 2 cloves garlic, pressed
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon fresh ginger, chopped
  • 2 Tablespoons fresh rosemary, chopped
  • 2 teaspoons fresh sage
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh tarragon, chopped
  • One 1½ pound pork tenderloin
  • ¼ cup red wine (your choice)
  • 3 Tablespoons heavy cream or crème fraîche
  • 1 Sonny Bryan's Bean Spice Mixture

Combine first 12 ingredients in a shallow dish. Combine ingredients for the bean spice mixture and add to the other ingredients. Place pork tenderloin in the mixture, and turn to coat. Cover and refrigerate for 2 to 4 hours.

Cook tenderloins, covered with grill lid, over medium-hot coals for 20 minutes, turning once. Put aside in serving dish.

Pour part of marinade into a small iron skillet. Place skillet over grill and add red wine and heavy cream or crème fraîche. Serve tenderloins with sauce on the side.


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