As I’ve already mentioned, I’m not teaching this quarter at night and that is by design. I opted out of teaching a second class this spring so that I could be sure to enjoy beautiful nights — the weather, a home-cooked meal (and grilling!), and maybe even Mr. Prevention And Lily…of course Lily! I don’t know about you guys, but I find it VERY difficult to be indoors when the weather is so stunningly beautiful.
Pork tenderloin is a cut of meat I learned very early on was a good “bang for the buck”. My mom would always comment on pork tenderloin not only for its friendly price tag, but for being very lean. I would also add that it’s easy to cook — not super thick like a roast, but not so thin it can get tough like flank steak.
If the weather is beautiful this weekend, I may even make this for my mom and dad when they are here visiting. I have a few other plans and surprises for them…but hopefully I can add grilling to the list. Pork tenderloin, especially marinaded pork tenderloin, is always a hit with my family…grilling is just that extra touch! Plus, it makes for an easier clean-up!
As I was slicing this pork, Lily started going crazy over the smells and my neighbor even had to ask we were grilling up. When I responded with “Hoisin-Glazed Barbecue Pork” they quickly requested the recipe. I love when that happens!
If that’s not a sign of a great recipe for the grill, I’m not sure what is!
Hoisin-Glazed Barbecue Pork adapted from the Honolulu Star Bulletin and Daily Waffle
1 (1 1/4 lb) pork tenderloin, trimmed of visible fat
1/4 cup sugar
2 Tbsp hoisin sauce
2 Tbsp ketchup
1 tsp salt
1 Tbsp sesame oil
1 Tbsp brandy or whiskey (optional)
In a large Ziploc bag, mix together all of the ingredients (other than the pork); mix well. Add the pork and give it a good massage to work in the flavors. Let marinate 12-24 hours in the fridge.
If baking, preheat the oven to 350 F. Put a cooling rack on a baking sheet. Set the pork on the cooling rack and set the marinade aside. Bake the pork for 45 minutes and then reduce the heat to 300F. Baste the pork with some of the remaining marinade and bake for an additional 10 minutes. Remove the pork from the oven and let cool.
If grilling, preheat to medium heat. Turn heat down right before you add the tenderloin. Grill on each side 7-9 minutes or until cooked through. Slice the pork on the bias to serve.
Yield: 4 servings (about 3-4 slices)
Nutrition Information (per serving): 200 calories; 5.2 g. fat; 80 mg. cholesterol; 379 mg. sodium; 8 g. carbohydrate; 0 g. fiber; 30.3 g. protein
Result: Sweet, smoky, and a bit salty…this pork tenderloin was perfectly lean…but tender and packed with flavor. The marinade took about 5 minutes to throw together and grilling this is the perfect outdoor cooking option for something other than burgers, brats, or dogs! Enjoy!
Hump Day! This week is flying by and…who’s going to clean my house? My parents are going to think I’m a domestic delinquent :-/