Spicy Grilled Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I was experimenting in the kitchen the other day, and this is what I ended up with. I topped the tenderloin with sautéed mushrooms and served it with steamed asparagus and white rice. Prep time does not include overnight marinade. Ingredients:
1 (2 1/2 lb) pork tenderloin |
1/2 cup soy sauce |
1/2 cup cooking sherry |
1 teaspoon hot chinese mustard |
1/2 teaspoon prepared horseradish |
1/2 teaspoon crushed garlic |
1/2 teaspoon grated ginger (i used the bottled stuff) |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon onion powder |
cornstarch |
water |
Directions:
1. First, make the marinade.
2. Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder.
3. Shake well in a sealed container to blend.
4. Place Tenderloin in a 1 gallon ziploc bag.
5. Pour marinade over tenderloin in bag and seal.
6. Refrigerate overnight, turning occasionally.
7. Heat grill to medium heat, about 350-375°F.
8. Remove meat from marinade.
9. Reserve marinade!
10. Grill tenderloin over medium heat about 25-30 minutes or until done.
11. Internal temp should reach 170°F to be done.
12. While tenderloin is grilling, heat reserve marinade in a saucepan to a boil.
13. Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce.
14. When tenderloin is done, slice thinly and arrange on plate.
15. Top with sauce & serve.
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