Tuesday, June 12, 2012

Chinese Pork Tenderloin

This recipe is one that I have used for years. Its a win-win for everyone and there is never leftovers! I've recently given a friend of mine the recipe and she now cooks it once a week because all her boys love it (picky eaters!). Even better, there is no "measurements."...."whaaaa?" you say? Trust me!


Soy sauce
1 pork tenderloin
Sesame seeds

  • In a large ziplock bag, combine the pork tenderloin, about 1/4 cup honey and about 1/8th cup soy sauce. 
    • There is nothing special about these measurements. You don't keep the marinade for later, so you want just enough to make sure the tenderloin is well covered. I like making sure there is more honey than soy sauce because of the crispy edges the honey produces when on the grill. Make this your own and experiment on what you like!
  • Let the mixture marinade for a few hours in the fridge. 
    • If you don't have much time to marinade, just make sure you let it sit until the soy sauce has broken down the honey in the bag. You will know this when the marinade is "watery" and there is no thick spots of honey.
  • Wrap in aluminum foil, sealing the edges all the way around.
  • Grill over medium heat, constantly turning. (about 15 minutes)
    • I highly recommend using a meat thermometer to check if the pork is done. Pork is done when it reaches 165 degrees F.
  • When the thermometer reads 145 degrees F, remove the aluminum foil and continue to cook, rotating a few more time to make sure the edges are evenly "charred"
  • Pull off the grill when temperature reaches 160 degrees F, wrapping it in a foil tent and let it sit a few minutes, continue cooking. Check temp again and make sure it reads at least 165 degrees F.
  • Slice into rings and sprinkle with sesame seeds. Serve while warm!

1 comment:

Lisa @ Flour Me With Love said...

I just bought three tenderloins at the store since they were on sale and I can't wait to try this recipe; it looks divine!

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