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Author Notes: I love the simplicity of the preparation for this dish and the way the outside develops a beautifully crunchy crust while the inside stays moist and oh-so-flavorful. I have used this marinade with venison and lamb as well. —Rhonda35
- 1/2 cup hoisin sauce
- 2 tablespoons rice vinegar
- zest and juice of one lime
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic, minced
- 1/4 cup minced scallions
- 2 tablespoons minced cilantro
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon sesame oil
- 1 tablespoon honey
- 3 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 12- to 14-oz pork tenderloins
- Whisk together hoisin sauce, vinegar, lime zest and juice, soy sauce, garlic, scallions, cilantro, ginger, sesame oil, honey, canola oil, salt and pepper. Pour mixture into a large resealable plastic bag and add pork tenderloins. Seal bag and turn to coat pork evenly. Place in refrigerator and allow to marinate for 4 hours or overnight.
- Remove pork tenderloins from marinade and bring back to room temperature before cooking. Light the grill and, when ready, sear tenderloins over a hot fire, turning once, for about 4 to 5 minutes or till nicely browned. Move tenderloins to a cooler section of the grill and let the indirect heat finish the cooking, turning occasionally and grilling for an additional 12-15 minutes.
- Allow tenderloins to rest, loosely covered with foil, on a cutting board for 5 minutes. Carve the pork on a bias and serve.
- Excellent served with Spicy Watermelon Chutney and jasmine rice.
- This recipe was entered in the contest for Your Best Grilled Pork Recipe
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