Asian Marinated Grilled Pork Tenderloin

Name: Asian Marinated Grilled Pork Tenderloin
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Asian
Ingredients: 1 Tbsp hot chili sauce (recommended: sambal oelek); 2 Tbsps coriander seeds, toasted and ground; 3 garlic cloves, smashed and finely chopped; 1 inch ginger, finely chopped; 1 orange, zested; 4 pork tenderloins; 118 milliliters rice wine vinegar; 1 scallion, both green and white parts, thinly sliced; 177 milliliters soy sauce

Asian Marinated Grilled Pork Tenderloin takes approximately 2 hours and 40 minutes from beginning to end. For $7.6 per serving, you get a main course that serves 8. One serving contains 1114 calories, 190g of protein, and 32g of fat. It is perfect for The Fourth Of July. Head to the store and pick up chili sauce, orange zest, ginger, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. Plenty of people really liked this Asian dish. If you like this recipe, take a look at these similar recipes: Asian Marinated Pork Tenderloin, Marinated Asian Pork Tenderloin, and Asian Marinated Pork Tenderloin {Bonne Maman Giveaway!}.

Instructions

Watch how to make this recipe.

In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest.

Ingredients you will need

Rice Vinegar

Chili Sauce

Orange Zest

Green Onions

Garlic

Ginger

Equipment you will use

Bowl

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.

Ingredients you will need

Marinade

Pork

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat.

Ingredients you will need

Marinade

Pork

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Meat

Pork

Preheat the grill to medium-high heat.

Equipment you will use

Grill

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.

Ingredients you will need

Ground Coriander

Cooler

Pork

Equipment you will use

Grill

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.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Grill

Serve drizzled with the reserved boiled soy marinade.

Ingredients you will need

Marinade

Pork- the other white meat!

Ingredients you will need

Meat

Pork

Equipment

Ingredients

Servings:

1Tbsp

hot chili sauce (recommended: sambal oelek)2Tbsps

coriander seeds, toasted and ground 3

garlic cloves, smashed and finely chopped 1inch

ginger, finely chopped 1

orange, zested 4

pork tenderloins 118milliliters

rice wine vinegar 1

scallion, both green and white parts, thinly sliced 177milliliters

soy sauce

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Crossbow Sonoma Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.