Asian Grilled Pork Tenderloin

by Hilary Gauntt on April 16, 2015

You had better have the rest of the dinner ready to go when these pork slices hit the grill, as they are ready to flip after 90 seconds!  Sliced and gently pounded and then marinated for 30 minutes to absorb this terrific marinade; this is a great weeknight dinner which you will want to serve your company as well. Recipe courtesy of Hannah Klinger.

2 (1 pound) pork tenderloins, trimmed

2 Tbs. canola oil

2 Tbs. maple syrup

1 Tbs. brown sugar

2 tsp. low sodium soy sauce

2 tsp. fish sauce

1 tsp. grated peeled fresh ginger

cooking spray

1/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Cut each tenderloin crosswise into 12 even slices.  Gently pound each slice to 1/2 inch thickness with a meat mallet or small heavy skillet. Combine canola oil, syrup, sugar,2 tsp. soy sauce, fish sauce, and ginger in a large zip-top plastic bag. Add pork slices to bag; seal. Refrigerate 30 minutes.

Heat a grill or grill pan over medium high heat. Coat grill with cooking spray.  Sprinkle pork evenly with 1/4 tsp. salt and black pepper.  Add 8 pork slices to the grill or pan; grill 90 seconds on each side.  Remove pork to a plate, and repeat with the remaining slices.  Serves 4 to 6.

Note: I used just one tenderloin but made the full amount of marinade. Really delicious flavor that would be wonderful with chicken or fish as well.

pork tenderloin

 

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