Time 40m Number Of Ingredients 6 Steps:
In a small bowl mix together all ingredients except pork tenderloins. Place pork tenderloin in container and pour half of marinade over them or place them in gallon ziploc bag and pour half of marinade over the tenderloins. Place remaining marinade in fridge in air tight container. Place in refrigerator for 4-8 hours to marinate. Preheat grill to 350 degrees. Place tenderloins on grill. Grill for 30 minutes or until internal temperature reaches 145 degrees. Rotate the tenderloins every 10 minutes and baste with remaining marinade. Remove from grill and cover with foil. Let rest for 10 minutes before slicing.
Time 1h20m Yield 4 Number Of Ingredients 9 Steps:
Mix together everything except the pork. Marinate the pork in this mixture for at least an hour. When ready to grill, remove from the marinade letting excess drip off. Place on a hot grill and let cook on one side for 7 minutes. Flip and cook on the opposite side for 6 minutes. Turn off grill and let pork continue to cook in the closed grill for 5 minutes. Let rest and serve.
Time 20m Yield 4 servings. Number Of Ingredients 7 Steps:
In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.
Time 3h40m Yield 4 Number Of Ingredients 9 Steps:
Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook’s Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade. Marinate pork in refrigerator, 2 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 2h40m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. 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. Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. 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. Preheat the grill to medium-high heat. 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. 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. Serve drizzled with the reserved boiled soy marinade. Pork- the other white meat!
Time 2h45m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight. Heat a grill pan over medium-high heat. Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool. Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bok choy along with 2 tablespoons water and cover. Steam until the bok choy is bright green and crisp-tender, 5 to 6 minutes. Serve alongside the sliced pork with the marinade sauce.
Time 20m Yield 2 servings Number Of Ingredients 5 Steps:
If using broiler, turn it on, and cover broiler pan with aluminum foil. Wash, dry and trim excess fat from pork. Cut in half crosswise. In bowl large enough to hold meat, combine soy sauce, sherry and lemon juice. Grate ginger, and add. Turn pork in marinade to coat. If using stove-top grill, prepare. Grill or broil pork, browning on all sides, basting with marinade once or twice. Cook 7 to 10 minutes, until pork is slightly pink inside. Slice and serve.
Time 40m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Put all marinade ingredients in a ziplock bag, squish to combine; remove 1/2 Celsius of marinade (set aside in refrigerator); put tenderloins in ziplock bag, squish again to mix all together, refrigerate at least 6-8 hours. Remove from bag, discard marinade, place tenderloings on oiled grates of grill or on a rotisserie spit attached to your grill. Glaze with reserved marinade, cook until meat thermometer reads 160 degress. Allow meat to set 5 minute before serving.
Time 57m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, seal able bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator. Preheat an outdoor grill or preheat oven to 350 degrees F. Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
Time 55m Yield 6 Number Of Ingredients 5 Steps:
Prepare grill for indirect heat. Season meat with garlic powder, salt, and pepper. Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes. Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
