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Asian Marinated Pork Tenderloin Recipe

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This recipe for Asian Marinated Pork Tenderloin, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Snell

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup soy sauce
1/2 cup rice wine vinegar
1 tablespoon hot chili sauce (recommended: sambal oelek)
1 (1-inch) piece ginger, finely chopped
3 garlic cloves, smashed and finely chopped
1 scallion, both green and white parts, thinly sliced
1 orange, zested
4 pork tenderloins
2 tablespoons coriander seeds, toasted and ground

Directions:
Directions:
In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.

Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. This liquid must be brought to a boil to kill any bacteria from raw meat juices.

Preheat the grill to medium-high heat. Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides. Move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.

Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.

Personal Notes:
Personal Notes:
serves 6-8

 

 

 

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