2 pork tenderloins (about 1-1/2 to 2 lb. total), trimmed of silver skin vegetable oil for brushing
MARINADE: 1/2 c. hoisin sauce 1/4 c. plum sauce 1/4 c. low-sodium soy sauce 2 Tbsp. Asian sesame oil 1 Tbsp. minced fresh ginger 1 lg. clove garlic, minced 1/2 tsp. freshly ground pepper
What to do:
1. For Marinade: In small bowl combine all marinade ingredients. Stir thoroughly to blend. Use immediately or cover and refrigerate up to 1 week. Makes about 3/4 c. 2. Place tenderloins in a 1 gallon resealable plastic bag or shallow baking pan. Coat all sides of pork with marinade. Seal bag or cover pan. Refrigerate and marinate 2-4 hrs. Turn bag or pork occasionally to coat all sides. Remove from refrigerator 30 min. prior to grilling. 3. Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium. Brush the grill grate with vegetable oil. Place pork directly over medium fire. Cover grill and cook pork for about 6-8 min. Turn and cover again. Cook another 8-10 min., or until meat is slightly pink in the center, or an instant-read thermometer registers 145°F when inserted into the tenderloin's thickest part. Remove tenderloins, tent with foil and set aside to rest for 5 min. 4. Cut the pork into 1-in. thick slices, arrange on a plate and serve immediately.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
