Thursday, July 22, 2010

Asian Pork Tenderloin

Besides chicken, I think pork tenderloin is my favorite thing to grill. Although steak and chicken are wonderful, I think that pork tenderloin give you the opportunity to infuse great flavors into the meat. Plus, sometimes I just get so sick of chicken!

This recipe was very simple and perfect for summer. I combined all of the ingredients in the morning and let them marinate the pork all day. By dinnertime, the tenderloin was tender (duh), juicy, and so flavorful. Plus, pork tenderloin is also a healthier option for someone who wants a lot of flavor, little fat, but is sick of chicken. Pair this with some rice and asparagus and you've got a wonderful summer meal that won't leave you feeling guilty.

Asian Pork Tenderloin

2 pork tenderloins (typically 2 tenderloins come in 1 package)

For the marinade/sauce:
4 T soy sauce
4 T teriyaki sauce
2 T brown sugar
1 T fresh ginger, minced
1 T ketchup
1 T garlic, minced
4 T honey
1 T onion, minced
1/2 tsp cinnamon
1/4 - 1/2 tsp cayenne pepper

Combine all marinade ingredients in a small bowl. Remove 1/4 cup of marinade and save to baste the tenderloin later. Add the tenderloins and marinate at least 1 hour or overnight.

Preheat grill to medium heat. Remove tenderloins from marinade and place on oiled grill. Discard marinade from meat. Grill for 8-10 minutes on each side, basting with reserved marinade/sauce, until a meat thermometer reads 150 degrees and juices run clear. Let stand 5 minutes before slicing.

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