Pork tenderloin on the grill is one of my fave entrees. Too bad my fussy hubby doesn’t care for it. I’ve tried many different marinades, and even ka-bobs, but he just doesn’t like pork tenderloin. He will sit down and eat a few pieces, but he’d rather have a fatty, juicy steak. Who wouldn’t? But one thing we both agree on: leftover cold pork is great in a sandwich.
This recipe had its start on Allrecipes, where it was rated 5 stars by 59 reviewers. It calls for stir-fry sauce, which I didn’t have, so I subbed brown sugar. Of all the pork tenderloin marinades I’ve tried, I really like this one the best. Slightly sweet, with a kick from red pepper and tang from lime juice, the flavors meld beautifully with the pork.
|Indonesian Pork Tenderloin |
Adapted from Allrecipes
Rating: 9 out of 10
2 Tbsp. brown sugar
2 Tbsp. lime juice
2 Tbsp. low-sodium soy sauce
1/2 tsp. freshly grated ginger
1/2 tsp. crushed red pepper
2 garlic cloves, minced
1 pork tenderloin (about 1 to 1-1/4 lbs.)
Combine all ingredients except pork in a plastic resealable bag. Massage to distribute ingredients well. Add pork; seal; refrigerate for 30 minutes, or up to 8 hours.
Remove pork from fridge 1/2 hour before grilling. Heat gas grill to hot (400-425F). Sear pork on both sides, about 3-4 minutes each. Turn one burner off and place pork on the turned-off burner; close lid. Cook pork about 20-25 minutes, or till thermometer inserted in center registers 155F, turning once and basting with marinade. Transfer pork to a cutting board and let rest for 10 minutes before slicing on a diagonal for larger slices.
Yield: 4 servings
Leftover pork makes wonderful sandwiches.
Now let me tell you about the Nature Valley Chewy Trail Mix Fruit and Nut Bars Giveaway on Nanbon's Corner. You might win a case of granola bars plus a $25 gift certificate to Sam's Club. Get right over there and sign up because the deadline of June 21 is looming. And please mention that Judy's Kitchen sent you.