Cooking for 4 people
Ingredients
- 1 2–3 lb
pork tenderloin
- cup
soy sauce
- 1 clove
garlic, minced
- tbsp.
ground ginger
- cup
toasted sesame seed oil
- 1 cup
smoked hickory barbecue sauce
- 1 clove
garlic, minced
- cup
soy sauce
- 1 tbsp.
toasted sesame seed oil
1Food Prep
Combine the ingredients for the marinade. Set aside ¼ cup of marinade for basting.
Place the tenderloin and marinade in a quart-size resealable plastic bag and marinate in refrigerator for 2 hours.*
*If time allows, marinating overnight is suggested.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquet
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
Remove the tenderloin from refrigerator and discard marinade.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the tenderloin on a covered grill over medium heat, turning occasionally to prevent burning, about 15–20 minutes, or until cooked through. Baste with reserved marinade the last 5 minutes of grilling. The tenderloin is done, once it reaches an internal temperature of 145°F on a digital meat thermometer.
Combine barbecue sauce, remaining soy sauce, sesame oil and garlic in a small pan and heat on the stove over medium heat until it begins to boil, about 4 minutes. Remove from heat and set aside.
Remove the tenderloin from the grill and rest for 5–10 minutes.
Slice diagonally and drizzle with the warm barbecue sauce mixture.
Enjoy the smoky flavors!
Recipe created by Dr. Rich Davis on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
