Oriental Barbecue Pork Tenderloin
Yield
8 servingsPrep
20 minCook
?Ready
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
pork tenderloin
boneless |
|
| 1 ⅓ | cups |
soy sauce, tamari
|
|
| ⅔ | cup |
sesame oil
|
|
| 4 | large |
garlic cloves
minced |
*
|
| 1 | tablespoon |
ginger
fresh, grounf |
|
| 1 | tablespoon |
monosodium glutamate
optional |
*
|
| 19 | ounces |
barbecue sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
pork tenderloin
boneless |
|
| 315 | ml |
soy sauce, tamari
|
|
| 158 | ml |
sesame oil
|
|
| 4 | large |
garlic cloves
minced |
*
|
| 15 | ml |
ginger
fresh, grounf |
|
| 15 | ml |
monosodium glutamate
optional |
*
|
| 549.1 | ml/g |
barbecue sauce
|
|
Directions
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill.)
Combine ⅓ cup soy sauce, ⅓ cup sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not clumping.)
Place pork into marinade and place in refrigerator for 6 to 8 hours (over-night if you prefer).
Remove pork from marinade and place on covered grill.
Add wet wood to grill firepan to insure adequate supply of smoke.
Prepare sauce: Combine barbecue sauce, ⅓ cup sesame oil, ⅓ cup soy sauce and 1 minced garlic clove in a bowl and mix well.
Serve over sliced pork tenderloins.
