Asian pork tenderloin
Can I just say, I love pork tenderloin. It’s fast, easy enough for busy weeknights. And, if I keep my kiddos from seconds I have enough meat leftover to make them burritos for their lunches the next day.
So if you’re looking for a fun alternative to burgers for Memorial day weekend, don’t let the rice and broccoli in the picture fool you–pork tenderloin makes for a great barbecue.
Here’s the recipe tweaked from the May/June issue of Cuisine at Home:
Prep time: 30 minutes + marinating
2 pork tenderloins*
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1/4 cup barbecue sauce
2 Tbsp. sesame oil
1 tsp. ginger
1 tsp. sriracha sauce or other hot sauce
- Whisk together all of the marinade ingredients and pour into a resealable bag along with the tenderloins. Chill for at least an hour or overnight.
- Grill over indirect heat or broil the tenderloins in the oven, turning at least once until the internal temperature reads 145 on a digital thermometer. I placed the oven rack about 4 inches from the heat and turned the tenderloins once after they’d been broiling about 12 minutes. The tenderloins cooked for 12 minutes on each side.
- Let the tenderloins rest for 5-10 minutes before cutting.
*Pork tenderloins often come in packs of 2. Make sure to choose tenderloins NOT loins.
There were very few comments during dinner. I always take that as a good sign: my kiddos were busy eating instead of talking. This one is a keeper.