Asian Grilled Pork Tenderloin
June 17, 2016
"As pork tenderloins vary in size & weight, it might be better to use a meat thermometer along with the timing. I use one tenderloin and the full amount of the glaze. What I don't use on the meat I use for dipping, over rice or legumes & grains."
- FOR GLAZE
- Serving Size: 1 (197.6 g)
- Calories 298.2
- Total Fat - 14.7 g
- Saturated Fat - 5.3 g
- Cholesterol - 82.9 mg
- Sodium - 849 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 0.4 g
- Sugars - 4.2 g
- Protein - 33 g
- Calcium - 22.7 mg
- Iron - 1.4 mg
- Vitamin C - 6.7 mg
- Thiamin - 0 mg
Combine all glaze ingredients except tenderloin in a small bowl and mix well; set aside.
Preheat grill to medium setting.
Brush grill rack light with oil.
Grill pork for about 15 minutes, turning occasionally.
Pork should be slightly pink in the center.
Do not overcook pork or it will be dry.
Brush pork generously with glaze during the last 5 minutes of cooking time.
Baste, baste, baste!
The more you baste, the better the taste.
Place pork on cutting board, cover loosely with foil and let rest for 5 minutes.
Cut pork into thin slices and serve.
Tips & Variations
No special items needed.