by Rhonda35
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1/2 cup
hoisin sauce
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2 tablespoons
rice vinegar
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zest and juice of one lime
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2 tablespoons
low-sodium soy sauce
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2
cloves garlic, minced
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1/4 cup
minced scallions
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2 tablespoons
minced cilantro
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1 teaspoon
minced fresh ginger
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1/2 teaspoon
sesame oil
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1 tablespoon
honey
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3 tablespoons
canola oil
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
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2
12- to 14-oz pork tenderloins
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Whisk together hoisin sauce, vinegar, lime zest and juice, soy sauce, garlic, scallions, cilantro, ginger, sesame oil, honey, canola oil, salt and pepper. Pour mixture into a large resealable plastic bag and add pork tenderloins. Seal bag and turn to coat pork evenly. Place in refrigerator and allow to marinate for 4 hours or overnight.
Ask the hotline about this step!Remove pork tenderloins from marinade and bring back to room temperature before cooking. Light the grill and, when ready, sear tenderloins over a hot fire, turning once, for about 4 to 5 minutes or till nicely browned. Move tenderloins to a cooler section of the grill and let the indirect heat finish the cooking, turning occasionally and grilling for an additional 12-15 minutes.
Ask the hotline about this step!Allow tenderloins to rest, loosely covered with foil, on a cutting board for 5 minutes. Carve the pork on a bias and serve.
Ask the hotline about this step!Excellent served with Spicy Watermelon Chutney and jasmine rice.
Ask the hotline about this step!This had very nice flavor. Quite a few flare-ups from the grill with the oil in the marinade, but that comes with the territory. Thanks.
I'm glad you enjoyed this recipe. Thanks for commenting because you reminded me of how much I like this marinade - just might have to grill something soon!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
I made this for some friends last night and it was a big hit...cooking time was just right. I reserved some of the marinade to spoon on top and served it with a simple Asian slaw. This is definitely added to the summer grilling rotation. Thanks!