Pork Tenderloin with Hoisin Dipping Sauce
Marinade
1/4 cup soy sauce
1/4 cup dry sherry or mirin (sweet rice wine)
1/4 cup hoisin sauce
2 TB. dark brown sugar
1 TB. oyster sauce
1 TB. Dijon mustard
1 TB. minced garlic
1 TB. minced ginger
1 tsp. Chinese Five Spice powder
Glaze
1/4 cup honey
2 TB. dark brown sugar
Sauce
1/2 cup reserved marinade
1 TB. rice vinegar
3 TB. finely chopped scallion
1 TB. hoisin sauce
2 tsp. toasted sesame seeds
1 tsp. dark sesame oil
Soy Sauce
1. In a small bowl whisk the marinade ingredients. Place the pork in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Place the bag in a bowl, and refrigerate 4 to 5 hours, turning occasionally.
2. In a small ovenproof saucepan whisk the honey and brown sugar
3. Remove the pork from the marinade, reserving 1/2c of the marinade and discarding the rest. Let the tenderloins sit at room temperature for 20 to 30 minutes before grilling.
4. Prepare a two-zone fire for medium heat. While the charcoal burns down, warm the glaze over indirect heat until fluid.
5. Brush the grate clean. Grill the pork over direct medium heat, with the lid closed as much as possible, for about 10 minutes, turning and swapping their positions once. Brush on the glaze. Continue to cook over direct medium heat until the meat is barely pink in the center and the internal temperature reaches 150F, 5 to 10 minutes, turning and brushing with the glaze occasionally and swapping their positions as needed for even cooking. If the glaze begins to burn, move the pork over indirect heat to finish cooking. Remove the pork from the grill, brush one more time with the glaze, loosely cover with foil, and let rest for about 5 minutes while you make the dipping sauce.
6. In a small saucepan mix the reserved marinade, rice vinegar, and 1/4c water. Bring to a boil. Reduce the heat and simmer for 2 minutes. Remove the saucepan from the heat and stir in the remaining ingredients. Taste and add a few drops of soy if the sauce needs more saltiness and intensity
7.Slice the pork and serve warm with the dipping sauce. Makes 6 servings
Source: Weber's Charcoal Grilling cookbook
Marinade
1/4 cup soy sauce
1/4 cup dry sherry or mirin (sweet rice wine)
1/4 cup hoisin sauce
2 TB. dark brown sugar
1 TB. oyster sauce
1 TB. Dijon mustard
1 TB. minced garlic
1 TB. minced ginger
1 tsp. Chinese Five Spice powder
Glaze
1/4 cup honey
2 TB. dark brown sugar
Sauce
1/2 cup reserved marinade
1 TB. rice vinegar
3 TB. finely chopped scallion
1 TB. hoisin sauce
2 tsp. toasted sesame seeds
1 tsp. dark sesame oil
Soy Sauce
1. In a small bowl whisk the marinade ingredients. Place the pork in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Place the bag in a bowl, and refrigerate 4 to 5 hours, turning occasionally.
2. In a small ovenproof saucepan whisk the honey and brown sugar
3. Remove the pork from the marinade, reserving 1/2c of the marinade and discarding the rest. Let the tenderloins sit at room temperature for 20 to 30 minutes before grilling.
4. Prepare a two-zone fire for medium heat. While the charcoal burns down, warm the glaze over indirect heat until fluid.
5. Brush the grate clean. Grill the pork over direct medium heat, with the lid closed as much as possible, for about 10 minutes, turning and swapping their positions once. Brush on the glaze. Continue to cook over direct medium heat until the meat is barely pink in the center and the internal temperature reaches 150F, 5 to 10 minutes, turning and brushing with the glaze occasionally and swapping their positions as needed for even cooking. If the glaze begins to burn, move the pork over indirect heat to finish cooking. Remove the pork from the grill, brush one more time with the glaze, loosely cover with foil, and let rest for about 5 minutes while you make the dipping sauce.
6. In a small saucepan mix the reserved marinade, rice vinegar, and 1/4c water. Bring to a boil. Reduce the heat and simmer for 2 minutes. Remove the saucepan from the heat and stir in the remaining ingredients. Taste and add a few drops of soy if the sauce needs more saltiness and intensity
7.Slice the pork and serve warm with the dipping sauce. Makes 6 servings
Source: Weber's Charcoal Grilling cookbook
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