Lessons from Grandmother: Part Two
Summer is officially here! Time to bust out the white dresses, slip on some flip flops, crack open some Shiner, lather on the sunscreen and fire up the grill! Can you tell I am so excited summer is here?! I honestly thought it was going to be winter forever. I think my favorite part of summer is the food. Watermelon, grilled anything and everything, corn on the cob, ice cream, margaritas, and salad on salad, just to name a few. Growing up in Tejas, you use the grill as much as you can in the summer, because let’s be real, it’s hot enough in the house without turning on an oven. My dad is quite the grill master if you ask me and over the years I like to think he’s taught me his ways.
So, last time I was home, grandmother and daddy combined their efforts and created a delicious, easy, perfect-way-to-celebrate-the-summer dinner. If you remember, a couple of weeks ago I posted that Ahi Tuna recipe that I my grandmother shared with me last time I was at home. If you’ve made it, you know it was a winner.
Well, she’s done it again with this pork recipe. She will tell you she has perfected this recipe over the past several months, so trust her. “I tried it their way first. Fixed it. Then i got cocky and it didn’t work out too well… Go with what you know.” If you’re looking for something decadent and delicious to sever your back-yard bar-b-que guests, look no further than this simply wonderful Asian Style Grilled Pork Tenderloin. Juicy, tender and finger lickin’ good, this is the perfect main course for your friends and family. Believe me, they will be submitting your application for Iron Chef after this meal.
This pork is better if you marinade it over night, so it really is great for a party, all you have to do on party day is heat up the grill, cook up the pork and make the delicious dipping sauce. I think this is one of my new favorites, and it will definitely become a staple on my dinner table this summer, what about you? Give it a try and let me know what you think. Also, if you don’t have a grill, grandmother would tell you, “Find a boyfriend that does.”
Asian Style Pork Tenderloin
get the recipe
Start by making the marinade by combining soy sauce, apricot preserves, hoisen sauce, dry sherry, grated ginger, toasted sesame oil, veggie oil, garlic, 5 spice and pepper. Reserve about 3/4 of a cup for the grill glaze/dipping sauce!
Next, prepare the pork. To get optimum flavor, butterfly the pork and pound it out flat.
Cover in marinade and place in a ziploc bag.
Let it set at least 8 hours, but overnight is even better. The day of, make the grill glaze and dipping sauce by combining reserved marinade, molasses and ketchup.
After it’s marinated, heat up the grill and get grillin’. You’re going to cook the pork at about 375 degrees. Preheat the grill for about 8-10 minutes.
Place the pork on the preheated grill for about 4 minutes.
Don’t forget to close the lid!
After 4 minutes, flip the pork, and pour on the marinade. Cook for an additional 4 minutes.
After 4 minutes, flip it again and brush on the grill glaze. Cook for 3 minutes… flip and cook for 2 more minutes.
Let it rest, then slice and enjoy!
Could that be any easier? I don’t think so…
- 2 (12-16 oz) pork tenderloins, trimmed
- 1/2 cup soy sauce
- 1/2 cup apricot preserves
- 1/4 cup hoisen sauce
- 1/4 cup dry sherry
- 2 tablespoons fresh, grated ginger
- 1 tablespoon + 1 teaspoon toasted sesame oil
- 2 teaspoon veggie oil
- 3 cloves garlic, minced
- 1 heaping teaspoon 5 spice
- 1 teaspoon pepper
- 1/4 heaping cup ketchup
- 1/4 cup molassas
- combine soy sauce, preserves, hoisen, dry sherry, ginger, sesame oil, veggie oil, garlic, 5 spice and pepper in a container
- will the marinade is coming together, butterfly and flatten pork tenderloins
- reserve 3/4 cup marinade
- cover pork in marinade and place in ziploc bag for at least 8 hours
- make glaze by combining reserved marinade, ketchup and molasses, let simmer for 3-5 minutes
- preheat grill to 375 degrees for about 8 minutes
- place pork on grill, cover and cook for 4 minutes
- flip pork and cover with leftover juices of marinade, cover and cook for 4 minutes
- flip pork and brush with pan sauce, cook for 3 minutes
- flip pork and cook for 2 minutes
- let rest, slice and serve