Pork tenderloin grilled in a delicious barbecue sauce
- Carbohydrate 69.3171203209042 g
- Cholesterol 73.708760125 mg
- Fat 22.8632276030787 g
- Fiber 5.45239432389701 g
- Protein 94.2228610734738 g
- Saturated Fat 3.99785613930413 g
- Serving Size 1 1 Serving (874g)
- Sodium 38125.6878861129 mg
- Sugar 63.8647259970072 g
- Trans Fat 1.4840938627047 g
- Calories 831 calories
Step-by-step
- Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping.
- Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer).
- Remove pork from marinade and place on covered grill.
- Add wet wood to grill fire pan to insure adequate supply of smoke.
- Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well.
- Serve over sliced pork tenderloins.
- Mix all ingredients except the pork.
- Use 1/2 of the mixture as a marinade (pour over the tenderloins in a Ziploc bag).
- Add 1 ounce of rice wine vinegar to 1/4 of the mixture to use as a mop (baste) while grilling.
- Save the last 1/4 of the mixture as a dipping sauce.
- Grill via direct heat over a medium hot bed of coals (I like a 50/50 mix of lump coal/hickory).
- Turn every few minutes and mop with the thinned sauce until the tenderloins hit 155 F internal temp.
- Wrap and foil and let rest about 20 minutes.
- Slice the loins on a bias and serve with the remaining dipping sauce.
Swapping the bottled barbecue sauce for hoisin creates a much sweeter, denser glaze that clings aggressively to the meat during high-heat cooking. Soy sauce and toasted sesame oil anchor the base profile, demanding precise measurement to prevent the heavy fats from overwhelming the delicate pork. When preparing the marinade, whisk the ginger thoroughly into the liquid components so fibrous clumps do not adhere unevenly to the exterior surface.
Pork tenderloin is exceptionally lean and dries out rapidly under direct flames. Submitting the meat to a six-to-eight-hour marinade bath allows the sodium in the soy sauce to break down outer muscle fibers, retaining moisture before heat hits the protein. Divide the liquid reserves strictly beforehand to avoid cross-contamination between the raw meat soak and the final table-side dipping sauce.
Maintaining a medium-hot bed of lump coal mixed with hickory wood delivers the ideal smoke profile without scorching the sesame oil. Turn the tenderloins every few minutes while brushing them with the thinned vinegar mop to build a lacquered crust. Wet wood chips placed directly on the fire pan generate heavy smoke that penetrates the exterior quickly.
Pull the tenderloins off the grates precisely when an instant-read thermometer registers 155 degrees Fahrenheit in the thickest section. Without a thermometer, press the center of the meat with your index finger; it should feel moderately firm with a slight spring, indicating medium doneness. Rest the meat wrapped tightly in aluminum foil for twenty minutes to let internal juices redistribute fully before slicing on a sharp bias.
