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Filipino BBQ

Since many do not have a smoker, this recipe is done on a grill. However, the use of a smoker would enhance its flavor. In that case the cooking time would have to be increased. Also, if using a smoker, larger pieces of meat could be used with an increase in the quantity of marinade and basting sauce.

1 pork tenderloin (approximately 1 pound)

Olive oil for brushing


Coarse ground black pepper

Prepare the marinade and basting sauce (recipes follow). Reserve 1/4 cup of marinade for the basting sauce. Place the meat and remaining marinade in a zip-top plastic bag, zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Marinate the meat, refrigerate for 24 hours. Prepare the grill for hot indirect cooking. Remove the meat from the marinade, draining excess liquid. Brush the meat with oil, lightly salt, and season with pepper.

Grill the meat directly over the fire for 2 minutes on each of the 4 sides (8 minutes total), lid closed. Move the meat to indirect and cook for an additional 10 minutes, or until done, turning and basting.

A pork tenderloin is small in diameter, so slice it diagonally to form slightly larger slices (as pictured). Nothing goes better with pork than sweet potatoes.


1 clove garlic, minced

1/4 cup soy sauce

1/4 cup fresh squeezed lemon juice

1/4 cup ketchup

1/2 cup ginger ale

1/2 teaspoon salt

1/2 teaspoon black pepper

Combine all ingredients in a zip-top plastic bag and kneed to mix.

Basting Sauce

1/4 cup reserved marinade

1/2 cup ginger ale

1/4 cup brown sugar.

Combine all ingredients and stir until all of the sugar is dissolved.


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