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
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Ingredients
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1/2 cup
hoisin sauce
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2 tablespoons
rice vinegar
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zest and juice of one lime
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2 tablespoons
low-sodium soy sauce
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2
cloves garlic, minced
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1/4 cup
minced scallions
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2 tablespoons
minced cilantro
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1 teaspoon
minced fresh ginger
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1/2 teaspoon
sesame oil
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1 tablespoon
honey
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3 tablespoons
canola oil
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
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2
12- to 14-oz pork tenderloins
Directions
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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.
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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.
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Allow tenderloins to rest, loosely covered with foil, on a cutting board for 5 minutes. Carve the pork on a bias and serve.
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Excellent served with Spicy Watermelon Chutney and jasmine rice.
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