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Asian Pork Tenderloin

2010 August 25
by Mrs. FoodieLawyer

Pork tenderloin is often overlooked as an entree, but it is a fairly lean protein that can be flavored with delicious sauces, and it cooks easily on the grill.  On this night, we marinated two pork tenderloins in some Asian condiments — primarily soy sauce and black bean paste — then grilled it until it was cooked through but still juicy.

Ingredients:
1/4 cup canola oil
1/2 cup soy sauce
3-4 tablespoons black bean garlic sauce
1-2 tablespoons chili garlic sauce (or 1-2 tsp crushed red pepper flakes)
2 pork tenderloins
6-8 green onions (green tops only) sliced thinly

Directions:
Stir together the canola oil, soy sauce, black bean garlic sauce and chili garlic sauce in a bowl.

Trim the silver skin and visible fat from the pork tenderloins, and place them in a sealable plastic bag.  Reserve 2 tablespoons of the marinade for later, and pour the remaining marinade in the plastic bag.  Seal the bag and swirl the pork around to make sure that the pork is well coated with the marinade.  Marinate in the refrigerator for at least an hour, up to 8 hours.

Preheat the grill and clean the grates.  Grill the pork tenderloins over direct medium-high heat for approximately 6-8 minutes per side, rotating to make sure that the pork cooks evenly and develops nice grill marks.

Turn off the burner underneath the pork, and turn the other grill burners to high.  Pour the reserved marinade over the pork, insert a meat thermometer into the pork, and close the lid.  The pork will continue to cook for approximately 15 more minutes (but rely on the temperature to determine when it is done).  When the internal temperature of the pork reaches 145-150 degrees, remove the pork from the grill and rest it for 5 minutes.  Slice and serve, garnished with sliced green onion tops.

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5 Responses leave one →
  1. Mom permalink
    August 26, 2010

    The pork was so good that the five of us ate almost the entire two tenderloins. Only a few slices were left and I ate them all the next night. I love leftovers!

  2. LynneLevy permalink
    September 5, 2010

    Fixed this for dinner this eve and it was terrific and easy too. I served it with Trader Joe’s Harvest Grains Blend of Couscous, orzo,baby garbanzos, and red quinoa to which I added sauted onion and green pepper. Quite nice along with fresh tomato slices. Yum.

    • September 5, 2010

      Thanks Aunt Lynne! Your sides sound amazing! Do you have a Trader Joe’s nearby? We would kill for one near us…

  3. Marg Wilson permalink
    September 21, 2015

    This looks absolutely delicious! I am putting it one the menu this week. Pork tenderloin is one of our favorite dishes!! Thank you for sharing!!

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