Grilled Hoisin-Glazed Pork Tenderloin

Published April 15, 2012 by jenmatteson

I’ve had this recipe in my pile of “to try” for a few weeks now, and I’ve been waiting for a great time to make it.  We had a wonderful couple over for dinner last night and I figured it would a perfect time!  I found the recipe at Prevention RD, which has some phenomenal healthy recipes.

I marinated the pork and Nate grilled it (under my supervision of course).  The only change I made to the original recipe was that I added about two tablespoons of sriracha to spice it up.  I probably could have added more for my taste, but I wasn’t sure if our company liked spicy food.  The marinade caramelizes on the grill to make a slightly crispy in spots, but the inside was so juicy and tender.  This is an excellent entertaining meal, but so simple you could make it for a casual dinner on a weekday night.

Grilled Hoisin-Glazed Pork Tenderloin

Source: Prevention RD
Servings: 4

Ingredients:

1/4 cup sugar
2 tbsp hoisin
2 tbsp ketchup
2 tbsp sriracha (omit if you are opposed to heat)
1 tsp salt
1 tbsp sesame oil
1 tbsp brandy or whisky (I used whisky)
1 (1 1/4 lb) pork tenderloin

Directions:

1. In a small mixing bowl, mix together all ingredients except the pork. Place the pork in a large plastic bag, and cover with marinade.  Massage the pork to work in the flavors.  Let pork marinate for 12-24 hours in the refrigerator.

2. Heat grill to medium heat.  When ready, turn the heat down to a medium low and grill the pork on each side for about 8 minutes. Let rest for about 10 minutes before slicing on the bias and serving.

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3 comments on “Grilled Hoisin-Glazed Pork Tenderloin

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