Sesame Soy Marinated Pork Tenderloin With Asian Dipping Sauce
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Serve this succulent tenderloin with steamed spinach or kale.
TIPS: The sauce can be stored in an airtight container in the refrigerator for up to 10 days.
When serving pork tenderloin as an entree, cut the meat into 1/2- to 3/4-inch thick slices. The meat will stay hotter and moister than it would with thin slices.
This recipe also works well as an appetizer, with one tenderloin serving 8 to 10 people. Cut the tenderloin into thin slices and serve hot or cold with hot Chinese mustard and Asian Dipping Sauce.
Serves 8 to 10
Asian Dipping Sauce
• 2 cloves garlic, minced
• 1 tbsp minced gingerroot
• 1/2 cup hoisin sauce
• 1/4 cup plum sauce
• 2 tbsp soy sauce
• 2 tbsp liquid honey
• 2 tbsp rice vinegar
• 1/2 tsp five-spice powder
• 4 pork tenderloins (each about 12 oz)
• 3 cloves garlic, minced
• 1 tbsp chopped gingerroot
• 1 cup soy sauce
• 1/3 cup toasted sesame oil
1. Prepare the sauce: In a bowl, combine garlic, ginger, hoisin, plum sauce, soy sauce, honey, vinegar and five-spice powder. Cover and refrigerate until ready to serve.
2. Place pork in a large scalable plastic bag and add garlic, ginger, soy sauce and sesame oil. Seal, toss to coat and refrigerate for at least 2 hours or overnight, tossing occasionally.
3. Meanwhile, prepare a hot fire in your grill.
4. Remove pork from marinade, discarding marinade. Grill pork for about 5 minutes per quarter turn, or until a meat thermometer inserted in the thickest part of a tenderloin registers 130°F for rare, or until desired doneness. Let rest for 5 minutes. Serve with sauce on the side.