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Asian Marinated Pork Tenderloin Recipe

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This recipe for Asian Marinated Pork Tenderloin is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. soy sauce
½ c. rice wine vinegar
1 tbsp. hot chili sauce (recommend Sambal Oelek)
1 (1-in.) 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 tbsp. 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 two 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 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 (at an angle) 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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