Grilled Pork Tenderloin with Plums

No need for a meat injector. There's a handy recipe tip for marinating this grilled pork tenderloin. MORE+ LESS-

By Betty Crocker Kitchens

October 14, 2008

Port Wine Marinade

1/4

cup port wine

1/4

cup orange juice

tablespoon cider vinegar

1/2

teaspoon garlic salt

pork tenderloins (about 3/4 pound each)

plums, pitted and cut in half

1/4

cup plum jam

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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.
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
3

Cut pork into slices; serve with plums.

You can use apple juice for the port wine.
If you don't have an injector, pour the marinade over the pork in a shallow glass dish; cover and refrigerate 1 hour.