Oriental BBQ Pork Tenderloin
I screwed up the instructions and it was better....so feel free to mess my instructions up too!"Made this with 9oz of hoison instead of the BBQ it was amazing. Eveyone loved it thanks." - thumper362
Yield: 8 Servings Ready in 45 minutes
favorite of 346 people 159 people want to try
Oriental BBQ Pork Tenderloin 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 fire pan 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 hoisin sauce for the bbq sauce.)
-Use 1/2 of the mixture as a marinade (pour over the tenderloins in a Ziploc 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 155 F 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 jasmine rice, fried rice, spring rolls, and tom kha soup.
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