Tuesday, September 15, 2009

Marinated Pork Tenderloin


... finished product...

1.5 lbs tenderloin (usually the size of one tenderloin)
1/4 cup soy sauce
1/8 cup sesame oil
1/8 cup rice vinegar or red wine vinegar
2 tsp ginger or 1-2 inch piece of fresh ginger sliced
1/2 bunch cilantro, chopped
1 TBSP minced garlic
1 TBSP brown sugar
1/4 cup water

I throw my pork tenderloin in a big Ziplock bag and then mix all the ingredients in a bowl and pour it over the top. You can let it sit on the counter to marinate for 2 hours, or put it back in the fridge to marinate for 12 hours. When cooking it, BBQ it over a hot fire and continually baste it with the left over marinate for about 10-15 minutes until the internal temperature reaches 145 degrees. Slice it and serve!

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