GRILLED PORK TENDERLOIN WITH ASIAN FLAVORS
2 tablespoons soy sauce
2 teaspoons sake or dry sherry
1 1/2 teaspoons honey
3/4 teaspoon toasted sesame oil
1/2 teaspoon hot chili paste or crushed red pepper flakes (optional)
2 pork tenderloins, 3/4-pound to 1 pound each
In a bowl, combine soy sauce, sake or sherry, honey, sesame oil and chili paste, if using.
Build a fire in a charcoal grill or preheat a gas grill.
Put tenderloins on grill over medium-high heat and cook for 4 minutes. Turn and brush with soy glaze. Cook for 4 minutes. Turn and brush again with glaze.
Pull pork off heat to a cooler section of the grill and continue cooking, turning and brushing now and then with glaze, until a good crust has developed and pork's internal temperature is 140 degrees F (for medium, 10 to 13 minutes total). Watch meat carefully: The glaze burns easily; pull the meat off the heat if you see it burning. Let stand 5 minutes before serving.
Servings: 4
Source: The Food You Want to Eat by Ted Allen
2 tablespoons soy sauce
2 teaspoons sake or dry sherry
1 1/2 teaspoons honey
3/4 teaspoon toasted sesame oil
1/2 teaspoon hot chili paste or crushed red pepper flakes (optional)
2 pork tenderloins, 3/4-pound to 1 pound each
In a bowl, combine soy sauce, sake or sherry, honey, sesame oil and chili paste, if using.
Build a fire in a charcoal grill or preheat a gas grill.
Put tenderloins on grill over medium-high heat and cook for 4 minutes. Turn and brush with soy glaze. Cook for 4 minutes. Turn and brush again with glaze.
Pull pork off heat to a cooler section of the grill and continue cooking, turning and brushing now and then with glaze, until a good crust has developed and pork's internal temperature is 140 degrees F (for medium, 10 to 13 minutes total). Watch meat carefully: The glaze burns easily; pull the meat off the heat if you see it burning. Let stand 5 minutes before serving.
Servings: 4
Source: The Food You Want to Eat by Ted Allen
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