Kenmore Greatest Generation of Grilling Cook-Off entry by James M Eagle, Ohio State Fair

September 8, 2013 by Kenmore

The basis of this marinade comes from an almost 30 yr old recipe that can still stand on its own. The recipe includes vegetable oil, soy sauce, sugar, ground ginger, & a couple other ingredients that really bring various grilled meats to life. The original recipe was submitted to a small church cookbook appraised of the ladies and gentleman of Hilltop Comm. Church, in Mansfield, OH. Hilltop Comm. Church is where my wife’s parents, Dan and Kathy Seitz, were married & have attended since those 30+ years ago. It was Kathy who reprinted the original recipes to give a copy to her daughter Julie, who is my wife. As much as I love that recipe, I knew I could put my own spin on it. I substituted a couple of ingredients for others, & added an add’l few of my favorite spices that I like to use while creatively cooking. I’ve served this marinade to many a friend and family member, with exceptional reviews in return. I hope you find it just as tasty. Enjoy!


preparation time
0 mins

cook time




0.75 cup vegetable oil

0.25 cup soy sauce

3 tablespoons orange juice

3 tablespoons brown sugar

2 tablespoons dehydrated onion

1 tablespoons fresh parsley finely chopped

1 teaspoons fresh garlic pressed

1 teaspoons tabasco

0.5 teaspoons ground ginger

1 pounds pork tenderloin



Combine the top 8 ingredients together in a medium size bowl. Whisk for 30 seconds and set aside.


Trim/ remove any fat or sinew from pork tenderloin. Cut into 15 - 1oz pieces, and add to marinade.


Place lid on bowl and gently swirl pork to cover meat. Refrigerate marinated pork overnight for best flavor.


Clean and core one pineapple, cutting it into approx. 1 in. wedges on a skewer, alternating pork and pineapple.


Before grilling, place 5 marinated pork pieces and 5 pineapple wedges on a skewer, alternating pork and pineapple.


Pour marinade in a small pan and heat on grill top until it boils. Remove marinade from heat and use to baste skewers before serving.


Place on grill, using med-high heat and cook until pork is at least an internal temperature of 160 degrees F.


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