Anne Burrell Asian Marinated Grilled Pork Tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 88
Ingredients
88 oz Grilled Pork Tenderloin .75 cup Soy Sauce 8 tbsp Nakano Seasoned Rice Wine Vinegar (Original) (by CRYSTALNRANDY) 1 tbsp LEE KUM KEE CHILI GARLIC SAUCE (by VIVIANGOODALL) 4 tsp Ginger Root 3 serving Green Onion (fresh-1 stalk) 2 tbsp Lemon Peel
In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
Preheat the grill to medium-high heat.
Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
Serving Size: servings = tenderloin divided by oz = 88
Number of Servings: 88
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
Preheat the grill to medium-high heat.
Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
Serving Size: servings = tenderloin divided by oz = 88
Number of Servings: 88
Recipe submitted by SparkPeople user ORLANDOSNAPPER.
Nutritional Info Amount Per Serving
- Calories: 51.0
- Total Fat: 1.0 g
- Cholesterol: 0.5 mg
- Sodium: 153.6 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.1 g
- Protein: 4.5 g
Member Reviews