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
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
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.