Grilled Pork Tenderloin with Soy Orange Ginger Marinade

At long last, I present to you, a recipe!  And not just any recipe, but a 3-for-1 recipe.  Make it once and get 2 other recipes/meals/ingredients to boot!  This recipe uses one of my go-to marinades or as I like to call it, my essential Asian Soy Sauce Dressing, good enough to use on tofu, chicken, pork, shrimp, rice or as a vinaigrette for a salad or over vegetables.  The pork can be enjoyed once it's cooked and then the left-overs can be tossed into a stir-fry or into a delicious steaming bowl of Easy Miso Soup, which is exactly what I did with the left-overs.  Next time you find a good sale at the Acme or SuperFresh, a buy one get one free deal on pork tenderloins, buy them!  Take them out of the package, wrap two of the tenderloins in plastic wrap and freeze them in freezer bags. Keep the other two (the tenderloins usually come two to a package) and make the marinade, and cook them.  One to eat now, one to eat later, two more for another day.  To marinate and cook the tenderloins quickly, butterfly them open - that is, cut through the center of the tenderloin, half-way, but not all the way as to split it into two pieces. Flay the sides open like the pages of an open cookbook.  Basically, you are making the round loin into a flat piece of meat.  You only need to marinate the pork about 2 hours, though over-night is even better if you have the time. If you make a double or bigger batch of the marinade,  the extra will keep for 2 to 3 weeks, in a tightly covered container in the refrigerator.

Grilled Pork Tenderloins with Soy Orange Ginger Marinade Ingredients:

  • 1/2 Cup Low-Sodium Soy Sauce
  • 4 to 5 Dashes of Fish Sauce
  • 1/4 Cup Rice Vinegar
  • 1 Tablespoon Hot Sauce
  • 2 Tablespoons Honey or Molasses or Indonesian Sweet Soy Sauce (such as Kecap Manis)
  • 5 Garlic Clover - minced
  • 1 Tablespoon Fresh Ginger - Minced
  • 1 Tablespoon Chinese 5 Spice Powder
  • Zest and Juice of 1 Orange
  • Freshly Ground Black Pepper - a few grinds to to taste
  • 2 Tablespoons Sesame Oil
  • 2 Pork Tenderloins (about 3 pounds total) - Trimmed of Silver Skin and excess Fat - filet open

Directions:

  1. In a large bowl or glass jar, whisk together all of the ingredients, soy sauce through the sesame oil, whisking briskly to emulsify and combine.  Set the marinade aside.  If making a double batch or more, reserve 1 cup of the mixture to use now, and refrigerate the remainder.
  2. Trim any excess fat and silver skin and membranes off of the pork tenderloins. Butterfly the tenderloins open, flattening them open for easier marinating and cooking.  Place the tenderloins into a shallow container or dish and pour the marinade over the pork, completely covering the tenderloins.  Cover tightly and refrigerate for two hours or up to over-night.
  3. When ready to grill, preheat your grill or grill pan to high heat.  Take the pork out of the refrigerator and allow to sit out, covered, at room temperature for 20 minutes to half an hour before cooking.  Pour off the excess marinade - reserving it to cook and  use as a finishing sauce.
  4. Grill the tenderloins for 15 minutes, over medium-high heat, turning mid-way on the grill to get cross-hatch grill marks on one side.  Flip the tenderloins and grill on the second side for 10 minutes more.  Remove the pork from the grill, cover loosely with aluminum foil and set aside. Pork should be 135 degrees on an instant read thermometer.  Pork should be cooked through, but can have the merest trace of pink in the center. 
  5. While the tenderloins are on the grill, boil the reserved marinade in a small sauce pot. DO NOT USE THE MARINADE WITHOUT FIRST COOKING IT TO MAKE IT SAFE FOR CONSUMPTION! IT HAD RAW MEAT IN IT!  Bring the marinade to a boil and cook it down to reduce by half.  At minimum, the used marinade must be boiled for 3 minutes before you can use it as a sauce or to baste the tenderloins as they cook on the grill.
  6. Let the pork rest for 10 to 15 minutes before serving.  Slice the pork against the grain.  Serve hot or warm, with the cooked marinade and enjoy!  Remember, the left-overs are excellent in a variety of ways so don't forget to check out my Miso Soup Made Easy Recipe from January 2009!

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