SESAME-GRILLED PORK TENDERLOIN

These dog-days of summer create a feeling of ennui.  We loll in the hammock; discarded books scattered around,   ice cubes melting in the lemonade glass,  heavy eyes dream us away.  We don’t feel like cooking.  Reason enough to fire up the grill and cook this recipe for pork tenderloin.  The flavours are so addictive I  find myself craving this dish and cooking it over and over again.

Pork tenderloin, the most lean and tender part of the pig, is a boon to the summer cook.  Marinate it for several hours or overnight in this Asian inspired marinade.  The easy way to do this is to put both pork and the marinade in a self-sealing plastic bag.  Cook the pork over coals on a barbecue for fifteen to twenty minutes, or in the oven for a little over half an hour.  Use your instant read thermometer so you don’t overcook this cut of pork.

1 1/2 pounds pork tenderloin

For marinade:

4 tbsp soy sauce

2 tbsp sesame oil

2 tbsp brown sugar

1 tsp honey

1 tbsp dry sherry

4 fat cloves of garlic, peeled and minced

4 scallions, white and green parts both, sliced on a diagonal

1/2 cup chicken stock

Combine all ingredients for marinade and marinate pork for several hours covered, or overnight, in the refrigerator.

Remove pork from marinade.  Put marinade in small sauce pan with chicken stock and bring to the boil.  Lower heat the boil gently  until reduced a lovely glistening syrupy consistency. (Be sure to cook for at least ten minutes on a low boil.)

Grill pork over medium-hot coals , turning occasionally, for 15 to 20 minutes or until a meat thermometer  inserted reads 155 degrees.

Remove pork from grill, tent and let set for ten minutes.  Carve in medallions and sauce with the warm marinade.  Serve immediately.  Bon Appetit.

SESAME-GRILLED PORK TENDERLOIN
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Fire up the grill and cook this recipe for pork tenderloin. The flavours are so addictive I find myself craving this dish and cooking it over and over again.
Ingredients
  • 1½ pounds pork tenderloin
  • For marinade:
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 1 tsp honey
  • 1 tbsp dry sherry
  • 4 fat cloves of garlic, peeled and minced
  • 4 scallions, white and green parts both, sliced on a diagonal
  • ½ cup chicken stock
Instructions
  1. Combine all ingredients for marinade and marinate pork for several hours covered, or overnight, in the refrigerator.
  2. Remove pork from marinade. Put marinade in small sauce pan with chicken stock and bring to the boil. Lower heat the boil gently until reduced a lovely glistening syrupy consistency. (Be sure to cook for at least ten minutes on a low boil.)
  3. Grill pork over medium-hot coals , turning occasionally, for 15 to 20 minutes or until a meat thermometer inserted reads 155 degrees.
  4. Remove pork from grill, tent and let set for ten minutes. Carve in medallions and sauce with the warm marinade. Serve immediately. Bon Appetit.
Notes
Pork tenderloin, the most lean and tender part of the pig, is a boon to the summer cook. Marinate it for several hours or overnight in this Asian inspired marinade. The easy way to do this is to put both pork and the marinade in a self-sealing plastic bag. Cook the pork over coals on a barbecue for fifteen to twenty minutes, or in the oven for a little over half an hour. Use your instant read thermometer so you don't overcook this cut of pork.

 

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