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Asian Pork Tenderloin***** Recipe

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This recipe for Asian Pork Tenderloin***** is from The Johnson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Pork Tenderloins (about 2 lbs each), trimmed

Marinade:
½ cup soy sauce
½ cup dark brown sugar
4 tablespoons rice wine vinegar
4 tablespoons freshly squeezed orange juice
4 tablespoons hoisin sauce
4 tablespoons peeled and grated fresh ginger
4 cloves garlic, minced
4 scallions, white and green parts, thinly sliced
2 tablespoons dry mustard
2 teaspoons crumbled dried chile or crushed red pepper flakes
Zest of 2 oranges
Directions:
Directions:
Whisk marinade ingredients together in a non reactive dish.

Butterfly the pork tenderloins so you have a long, thin piece of meat. This will give you more surface covered with the awesome marinade.

Arrange pork tenderloins in a non reactive dish and cover with marinade. Refrigerate for at least 8 hours.

Allow pork to return to room temperature before cooking.

Preheat grill to high. Remove pork from marinade, reserving 1 cup. Oil grill. Grill pork , turning occasionally, brushing with marinade until pork reaches an internal temperature of 140* to 145*, about 8-10 minutes (20 min if you do not butterfly). Remove from grill, and allow meat to rest for 10 minutes before slicing. Slice pork (if not butterflied, about ¼ inch thick). Serve over rice. (Also good in a salad with cilantro, mint, scallions, bean sprouts, carrots, and red bell peppers with ginger dressing)
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
9 hours
Personal Notes:
Personal Notes:
This is one of Brent's favorites, particularly if it is butterflied.

 

 

 

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