Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Grilled Ginger Sesame Pork Tenderloin

I tried this recipe last weekend. Very good!



Grilled Ginger Sesame Pork Tenderloin


Ingredients

1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin
1 inch piece peeled ginger root, sliced into coins
3 cloves garlic, peeled
1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
2 teaspoons brown sugar
1/3 cup minced green onions
1/4 cup minced cilantro (including tender stems)
2 Tbsp seasoned rice vinegar
2 Tbsp olive oil
1 teaspoon toasted sesame oil

1 Put the ginger and garlic into a mini-chopper or food processor. Pulse until finely chopped. Remove to a bowl. Add the soy sauce, brown sugar, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine. Remove and reserve (for basting) 1/4 cup of this marinade.

2 Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill.

3 Prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second), remove the tenderloin from the marinade and brush the tenderloin with olive oil.

4 Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it.

Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done. Remove from grill when the internal temperature of the tenderloin is no more than 140°F. Tent with foil and let rest for 10 to 15 minutes.

5 Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.

& looks it !

Thank you, I'll definitely be trying that recipe.

Looks delicious - will try it soon.

Minor addition might be to brown up some sesame seeds in a pan (releases their oils) and sprinkle on top of the loin for some crunch and additional flavor.

We actually did that. My wife is Korean, so we always have roasted seeds.

Sounds and looks good to me. I would pull it at about 130, but that is me. Great looking ingredient list. Maybe some Thai chiles?