Always marinate in the refrigerator and discard any leftover marinade. Ethnic-inspired marinades add unique flavor to pork and are easy-to-prepare. Serve with salad tossed with seasame dressing.
- 2 pork tenderloins (about 1 1/2 - 2 pounds total, trimmed of silver skin)
- vegetable oil (for brushing)
- 1/2 cup hoisin sauce
- 1/4 cup plum sauce
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger root (minced)
- 1 clove garlic (minced)
- 1/2 teaspoon black pepper (freshly ground)
- In small bowl combine all marinade ingredients. Stir thoroughly to blend. Use immediately or cover and refrigerate up to 1 week. Makes about 3/4 cup.
- Place tenderloins in a 1-gallon, resealable plastic bag or shallow baking pan. Coat all sides of pork with marinade. Seal bag or cover pan. Refrigerate and marinate 2 to 4 hours. Turn bag or pork occasionally to coat all sides. Remove from refrigerator 30 minutes prior to grilling.
- Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium.Brush the grill grate with vegetable oil. Place pork directly over medium fire. Cover grill and cook pork for about 6-8 minutes. Turn and cover again. Cook another 8 to 10 minutes, or until meat is slightly pink in the center, or an instant-read thermometer registers 145 degrees F. when inserted into the tenderloin’s thickest part. Remove tenderloins, tent with foil and set aside to rest for 5 minutes. Cut the pork into 1-inch-thick slices, arrange on a plate and serve immediately.
- Serves 6.