Excellent Pork Tenderloin

BluesnBBQ · February 2001

I cooked a pork tenderloin last night that was my best ever. This is one of those tenderloins that comes in a shrink wrapped package, usually in two pieces. Sunday afternoon I made a marinade that consisted of: roughly two tbls (I didn't measure - I just mixed and tasted) of honey, soy sauce, white vinegar, dry sherry, hoisin sauce. I added some fresh chopped garlic and ginger, dash of cayenne pepper, sugar, black pepper, Shiracha (I think that's how it's spelled, it's a thick red Asian chili sauce) and sesame oil. I put the tenderloins in a ziploc bag and poured the marinade over it.[p]Last night I took the tenderloins out of the bag and put them on a plate. I boiled the remaining marinade and added some more honey, soy, hoisin, sherry and vinegar. I out the tenderloins on the egg direct, with a couple of apple chunks at around 250. After about 15 minutes the temp went up to almost 400. I kept it at 350/400 for most of the cooking time. I basted and turned them every ten minutes or so. When the smaller one got to around 160, I added some more honey to what was left of the marinade mixture, and used that as a glaze. I shut both vents and left the tenderloins on for a few minutes. I took them out and sliced some of the small one. It was for tender, sweet, smoky, tangy and spicy. Perfect with some yellow rice. I ended up eating all of the smaller piece last night. Some of the bigger one will be tonight's dinner.[p]I have used a similar marinade for Chinese style spare ribs, and I think it works even better for tenderloin. Try it some time!

Nature Boy · February 2001

BluesnBBQ,
Sounds great Steve. The use of Asian ingredients and sauces can contribute greatly toward killer Q. And oooo boy that fresh garlic and ginger.
Great report
NB

Excellent Pork Tenderloin

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