Pork Tenderloins with Tamarind
While this recipe was still in the brainstorming stage, we returned from a tour of a few Asian grocery stores with a variety of sauces and condiments to test. This exercise led to some wonderful discoveries, such as the tamarind concentrate used in the marinade of this pork tenderloin.
Ingredients
- 2 pork tenderloins, about ¾ lb (340 g) each
- 1/2 cup (125 ml) orange juice
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp (30 ml) tamarind concentrate (see note)
- 2 tbsp (30 ml) hoisin sauce
- 1 tsp fresh ginger, chopped
- 2 green onions, chopped
- 1 garlic clove, chopped
Instructions
- In a large glass dish or a large freezer bag with a slider closing, combine all of the ingredients. Cover the dish or seal the bag. Refrigerate for 1 hour or overnight.
- Drain the meat and set the marinade aside. Lightly oil the pork tenderloins and season with pepper.
- Preheat the grill, setting the burners to high. Oil the grate.
- Reduce the temperature on one side of the grill to low. Place the pork on the cooler side of the grill. Close the lid and cook for 20 minutes or until a thermometer inserted in the centre of the meat reads 135°F (57°C), turning the tenderloins over a few times during cooking. Transfer to a plate and let rest for 10 minutes. Keep warm.
- Meanwhile, pour the reserved marinade into a small pot. Bring to a boil. Let reduce over medium heat until the sauce thickens.
- On a work surface, slice the tenderloins and divide among four plates. Serve with the sauce and Barbecued Broccoli, if desired.
While this recipe was still in the brainstorming stage, we returned from a tour of a few Asian grocery stores with a variety of sauces and condiments to test. This exercise led to some wonderful discoveries, such as the tamarind concentrate used in the marinade of this pork tenderloin.