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Pacific Rim Pork Tenderloin
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Submitted by: |
Stacey D-J
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Servings: |
6
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Preparation time: |
25 minutes
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Ingredients: |
1/3 cup
reduced sodium soy sauce 2 tablespoons dry sherry
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
2 pork tenderloins
½ teaspoon five spice powder (optional, I omit this)
¼ cup Hoisin sauce |
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Directions: |
In a glass
dish or measuring cup, combine soy sauce, sherry, garlic, and ginger. Place
tenderloins in a resealable bag; pour soy sauce mixture into bag. Seal bag
securely and refrigerate at least 30 minutes or up to 4 hours, turning bag
occasionally. Drain marinade into small saucepan. Sprinkle five spice powder
on tenderloins, if desired. Grill tenderloins, covered, over medium heat,
turning occasionally, 15 to 20 minutes or until an instant read thermometer
registers 160 degrees (tenderloins will be barely pink in center – do not
overcook). While tenderloins are cooking, add Hoisin sauce to marinade in
saucepan. Bring to a boil; simmer uncovered until thickened, about 3
minutes. Brush mixture evenly over tenderloins during last 5 minutes of
grilling, turning once. Carve tenderloins crosswise into ¼ inch thick
slices. |
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Notes: |
This is
exceptionally good – nutritional info: cals 157, fat 3.5g, protein 26g, cho
3g. Source: Market Day Grilling Greats recipe book. |
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