Thursday, February 18, 2010

Here is another pork tenderloin recipe. I really do love pork tenderloin because you can cook it so many different ways. This one is a little spicy with the chili-garlic sauce. Feel free to add more or less depending on your personal preference.

1/4 Cup Soy Sauce
3 Tbsp Sugar
1 Large Clove Garlic, or 2 Small, Minced or Pressed
1 Tbsp Fresh Ginger (or less if from a jar)
1 - 2 tsp Chili Garlic Sauce, Depending on your heat preference
1 Tbsp Sesame Oil
1 Pork Tenderloin, 12-16 ounces
Green Onions for Garnish

In a shallow bowl large enough to hold the pork in a single layer (a square pyrex is perfect for this job), whisk the soy sauce and sugar until the sugar is dissolved. Stir in the garlic, ginger, chili-garlic sauce and sesame oil.

Cut the tenderloin crosswise into 1-inch pieces and add them to the marinade. Cover and marinate in the refrigerator for about 2 hours. Don't go too much longer, or the pork will get too salty.

Preheat your grill to medium heat. (I cook these inside on my grill pan; it works great.) Remove the pork from the marinade. Grill the pieces until just cooked, about 5 minutes per side. If you want groovy grill marks on the meat, turn it 1/4 turn halfway through (at the 2 1/2 minute mark) to get the cross-hatch marks that make people say "Oooh...grilled food!".

Put the pork on a platter and sprinkle with green onions.

For a printer-friendly version of this recipe, click here.

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