Oriental Bar-b-q Pork Tenderloin

8 Servings
100% would make this recipe for Oriental Bar-b-q Pork Tenderloin again.

I screwed up the instructions and it was better....so feel free to mess my instructions up too!

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Oriental Bar-b-q Pork Tenderloin Ingredients

8 pounds pork tenderloin	1 1/3 cups soy sauce
2/3 cup Oriental Toasted Sesame Oil	4 garlic
1 teaspoon ginger	1 teaspoon MSG
19 ounces Bottled Bar-B-Q Sauce

Instructions for Oriental Bar-b-q Pork Tenderloin

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.

Main Ingredient: PorkCuisine: Asian

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for flavor and categorization

Thanks. I thought 8 pounds was a bit much, so I'll keep that in mind. :)

AnnieBananie
on Oct 13 2007 7:23PM

Don't know what happened when I posted this but all ingredients quadrupled. Just divide everything by 4 to deal with your typical 2lb package of pork tenderloins. Again, this is the small tenderloins, not a whole pork loin.

swibirun
on Oct 13 2007 6:34PM

Both versions look yummy. Will be giving this a try for sure when our seasonal weekly, community barbecues start (soon, since I'm in Florida where it's always barbecue season). Thanks for sharing the recipes. :)

AnnieBananie
on Oct 13 2007 3:36PM

[I posted this recipe.]

swibirun
on Oct 13 2007 3:10PM