Prep Time: 45 Minutes to 3 Hours 15 Minutes
Cook Time: 20 Minutes
Yield: 4 servings
Prep Time: 45 Minutes to 3 Hours 15 Minutes
Cook Time: 20 Minutes
Yield: 4 servings
Barbecued Pork Tenderloin is almost a quintessential summer must-have. It's light and full of flavor plus this cut of pork is the healthiest cut. It has virtually no fat, so be sure to turn the meat when grilling to avoid drying it out. A really good Pinot is going to help highlight the flavors in both the marinade and the meat. Pair with the Churchill Cellars 2011 Pinot Noir and enjoy!
1 pork tenderloin (3/4 to 1 lb.)
1 clove garlic, minced
3/4 tsp ground ginger
1/8 tsp crushed dried chilies
1/2 tsp dry mustard
2 Tbsp packed brown sugar
1/2 tsp grated orange peel
1 Tbsp salad oil
3 tbsp rice vinegar
1 Tbsp soy sauce
1 tsp cornstarch
In a deep bowl, mix garlic, ginger, chilies, mustard, brown sugar, orange peel, oil, vinegar and soy sauce. Roll pork in mixture, cover and chill 30 minutes to 3 hours. Turn meat several times. Drain, reserving marinade. Place on a lightly greased grill 4-6 inches above hot coals. Brush pork with marinade, cover and cook, turning to brown evenly and baste occasionally until done, about 20 minutes. Add water to remaining marinade to make ½ cup total. Add cornstarch and stir over high heat until boiling.
Cut meat crosswise into thin slices and spoon sauce over the top.