Asian Pork Tenderloin

Ingredients

• 2 pounds Pork Tenderloin (usually two pieces)
• ½ cup Low Sodium Soy Sauce
• 2-3 Garlic Cloves, peeled and smashed
• 2 tablespoons packed Light Brown Sugar
• 1 teaspoon Ginger Powder (or grated fresh ginger, if you have it on hand)
• 1 teaspoon Kosher Salt
• ¼ teaspoon Crushed Red Pepper, optional (leave it out if you don’t like spicy)

You will also need:

• Large re-sealable plastic bag
• Sheet pan or large plate

Marinate the tenderloins

The pork tenderloin will be super flavorful after a couple of hours in the marinade, but leaving it overnight is best. Place the pork tenderloins in a large re-sealable bag.

In a small jar or bowl combine the soy sauce, smashed garlic, brown sugar, ginger powder, salt and crushed red pepper (if using). Cover the jar and shake well, or use a fork or small whisk to combine the ingredients.

Add the Asian marinade to the pork tenderloins. Seal the bag and massage them with the marinade to coat. Place the bag on a plate or pan (just in case the bag leaks) and refrigerate for at least a 2-3 hours to overnight.

Grill

Remove the pork from the bag and discard any leftover marinade.

Cook’s note: We used a gas grill to cook the pork.

Preheat the grill to medium, which will be about 350°F. Cook the pork tenderloin on a pre-heated grill over moderate heat for approximately 20-25 minutes or until the desired doneness is reached. Ensure that the internal temperature is at least 145°F at its thickest piece. Use an instant read thermometer to make sure.

At 145°F the pork will be pinkish in the middle. I like to take the pork to 150-155°F, but that’s a matter of taste.

To avoid overcooking the pork tenderloin (which would be a shame) check the temperature after the first 15 minutes of cooking. Then, factor in that the pork will rise a few degrees as it rests and gauge the remaining time from there.

Resting time

Resting is the process of allowing food to sit at room temperature for a few minutes before slicing. This allows the juices in the meat to redistribute. The temperature of the meat will rise during the resting phase.

While the meat rests, there’s a transfer of heat, (called carryover cooking). Typically, the temperature of a small, thinner piece of meat (like steak) will rise about 5 degrees F. While a larger piece of meat (like a roast) can have an increase of approximately 10-15 degrees F.

The amount of time the meat should rest depends on the type of meat and the size. But, as a general rule, 10-20 minutes should do it.

Slice the pork tenderloin and enjoy! If there are any juices on the pan or plate, just pour them over the sliced pieces, delicious!

You may also like these asian recipes:

• Beef and Vegetable Stir Fry
• Beef and Broccoli
• Shrimp Lo Mein
• Chicken Fried Rice
• Orange Beef