This is a great make ahead recipe for traveling. If Doc and I are going to the mountains or beach, I put marinade and pork tenderloins in zip top gallon plastic bags then hold them on ice in a cooler. Once we reach our destination, I transfer the pork to the refrigerator to continue marinating until we are ready to grill. I usually serve the tenderloins with Vidalia onion pie, Italian spinach, garlic cheese grits and rosemary focaccia.
Grilled Pork Tenderloin
with Asian Marinade: Serves 12
4 (1 pound) pork tenderloins (Each vacuum sealed package usually contains 2 (1 pound) tenderloins)
¼ cup red wine vinegar
¼ cup soy sauce
2 tablespoons lemon juice
2 tablespoons sesame oil
½ teaspoon freshly ground black pepper
2 teaspoons ground ginger or minced fresh ginger
2 tablespoons dried chopped onions
5 cloves minced fresh garlic
1 tablespoon dried cilantro
4 ounces hoisin sauce
¼ cup honey
Fresh cilantro for garnish
Combine all ingredients. Reserve ½ cup marinade for basting while grilling. Divide remaining marinade in 2 portions. Pour each portion into a gallon ziptop plastic bag.
Insert 2 tenderloins into each zip top bag. Remove as much air as possible before sealing so the marinade comes into contact with the meat.
Marinate tenderloins overnight or up to 2 days, turning several times. Remove tenderloins and reserved marinade from refrigerator and set on the kitchen counter while heating the grill to 350ºF.
Place tenderloins on grill. Discard bags with marinade. Grill pork. Turn meat over to brown all sides, baste with reserved ½ cup marinade. Cook until internal temperature reaches 145ºF. Remove from grill. Place on a plate and cover with foil. Let rest 10 minutes before slicing or the juice will run out and the meat will be dry. For easier slicing use an electric knife.
Garnish with fresh cilantro. Tip: Most sources say cook pork, well done, to 170ºF but it will be hard and dry. Pork is safe cooked medium well. Remove pork from grill at 145ºF. The temperature will increase to 150ºF while it rests. Don’t worry if it is barely pink in the center!
Published in The News and Neighbor on February 15, 2017