July 03, 2016
Dinner, Lunch, Main Dish,
Pork, Loins, Fruit, Apple, Asian, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Game/Sports Day, Summer, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Microwave, Refrigerator, Stove Top, No Eggs, Non-Dairy, Make it from scratch, Spices, Marinades & Brines, Spring more
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"This is a delicious and simple marinade for chicken or pork. But, I do prefer to use pork tenderloin for this particular recipe. Now, I also like pork chops, or pork loin slices too. Simply marinate all day; then grill! I like an outdoor grill with a little smoke flavor (from wood chips); but, an indoor grill pan will also work. It has an Asian BBQ flavor; so, just about anything works as a side dish. Prep time, does not include time for the pork to marinate."
Marinade ... Add all the ingredients to a small bowl; and, whisk to combine. Reserve 1/2 cup of the marinade for a drizzle over the meat once it is done.
Pork ... Add the marinade to a large gallon ziploc bag; along with the tenderloins. Close the bag, shake; and, make sure the pork is well covered. Refrigerate at least 8 hours up to overnight. I always let it marinate overnight. You can also do this in a casserole or baking dish too. Just cover well with plastic wrap.
If I let them go over night, in the am ... just flip the bag over. This way, they will marinate evenly on both sides.
Grill ... Now, I like an outside grill; and, I also like to add some wood chips to my smoker box. If you don't have a smoker box ... simply add some soaked wood chips to a foil pouch; poke a few holes in it - and set directly on the heating element. Instant smoker.
Tenderloin ... Grill on medium high to high heat, turning often; after you get a nice char on each side. Then, transfer to indirect heat to finish cooking. I like to remove the pork when the temp reaches 140-145 degrees - I do use a thermometer for this. Then, transfer to a plate, cover with foil; as it will continue cooking after it is removed from the heat. Let it rest a good 10 minutes before slicing. Cooking time can vary from 20-35 minutes, depending on the thickness of the pork; or, cut you decide to use.
Sauce ... As the pork rests; heat up the reserved marinade, I usually just use the microwave for this; just a a minute or so on medium heat. You can also do this on your grill in a small pot too. Whatever is the easiest method.
Serve and ENJOY! ... Slice the pork and transfer to a platter. Drizzle the warm glaze/marinade over the top; and serve. Garnish with plenty of scallions; and, serve family style over a bed of brown rice ... and, a side of Apple Coleslaw. But honestly, any side dish would work.
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