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Grilled Pork Tenderloin with Oriental-style Baste

In the past pork was a sign of wealth in China, and it goes well with almost any Oriental-style seasoning. A pork tenderloin is an extremely tender, small cut of meat for grilling. If you buy them in a sealed plastic package they commonly come as two tenderloins in a single package. It is pictured here with Spaghetti al Pesto. Does that make it Fusion Cuisine?

1 pork tenderloin, approximately 1 pound

Salt to taste

Prepare the basting sauce (recipe follows). Trim the meat of excess fat and season to taste with salt. Use caution with the salt since soy sauce is salty. Prepare the grill for hot indirect cooking. Grill the meat directly over the fire for 3 minutes per side. Move the meat to indirect, but with the large end just over the hot fire. Continue cooking with lid closed, turning, and basting every 4 minutes for an additional 20 minutes (26 minutes total).

Slice and serve immediately.

Oriental-style Basting Sauce

2 teaspoons canola oil

1 inch fresh ginger root, grated

1 clove garlic, minced

1/2 cup soy sauce

1 1/2 teaspoons rice wine vinegar

3 tablespoons brown sugar

1/2 to 1 teaspoon Sriracha

1/2 teaspoon black pepper

1/2 teaspoon sesame oil

Combine the first 3 ingredients in a saucepan over medium heat and sauté for 2 minutes, stirring as required. Add the remaining ingredients and simmer for 5 minutes, stirring until the sugar is dissolved.


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