Go Asian Marinated Pork Tenderloin
Recipe provided courtesy of National Pork Board.
2 pork tenderloins (about 1 1/2 to 2 pounds total), trimmed of silver skin
Vegetable oil for brushing
1/2 cup hoisin sauce
1/4 cup plum sauce
1/4 cup low-sodium soy sauce
2 tablespoon Asian sesame oil
1 tablespoon minced fresh ginger
1 large clove garlic, minced
1/2 teaspoon freshly ground black pepper
- For Marinade: 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 to 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°F (62.7°C) 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 261; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 80mg; Total Carbs: 12g; Fiber: 0g; Protein: 26g; Sodium: 630mg.
Recipe and photograph provided courtesy of National Pork Board.