Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Original instructions - skip below for our version:
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins.
Our Variation: I screwed up when we first made this. Made it right the second time and found out our screw up tasted better.
Mix all ingredients except the pork. (Note: depending on our mood, we have added red pepper flakes, chopped cilantro, fish sauce, or substituted hoison sauce for the bbq sauce.)
-Use 1/2 of the mixture as a marinade (pour over the tenderloins in a ziplock bag).
-Add 1 ounce of rice wine vinegar to 1/4 of the mixture to use as a mop (baste) while grilling.
-Save the last 1/4 of the mixture as a dipping sauce. (note....we often make extra!)
Grill via direct heat over a medium hot bed of coals (I like a 50/50 mix of lump coal/hickory). Turn every few minutes and mop with the thinned sauce until the tenderloins hit 155f internal temp. Wrap and foil and let rest about 20 minutes.
Slice the loins on a bias and serve with the remaining dipping sauce. Great sides include jasamine rice, fried rice, spring rolls, and tom kha soup.
