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Ingredients
| low sodium soy sauce: 1/3 cup |
| sherry (wine): 2 Tbl |
| garlic (minced): 2 tsp (minced) |
| ginger (minced): 2 tsp (minced) |
| pork tenderloin: 2 lbs |
| chinese five spice powder: 1/2 tsp |
| hoisin sauce: 1/4 cup |
Grilled Pacific Rim Pork Tenderloin
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- In a 1-cup glass measuring cup, combine soy sauce, sherry, garlic and ginger.
- root.
- Place tenderloins in a resealable plastic bag; pour soy sauce mixture into.
- bag.
- Seal bag securely; refrigerate at least 30 minutes or up to 4 hours,
- turning bag occasionally.
- Drain marinade into small saucepan. Sprinkle five spice powder on tenderloins. Grill tenderloins, covered over medium.
- coals, turning occasionally, 15 to 20 minutes or until instant read thermometer
- inserted in center of meat registers 160 degrees.
- Tenderloins will be barely.
- pink in center.
- While tenderloins are cooking, add Hoisin sauce to marinade in.
- saucepan.
- Bring to a boil; simmer uncovered until thickened, about 3 minutes.
- Brush mixture evenly over tenderloins during last 5 minutes of grilling, turning once.
- Carve tenderloins crosswise into 1/4-inch thick slices.