Best Pacific Rim Tenderloin Recipes

GRILLED PACIFIC RIM PORK TENDERLOIN

Steps:

• In a 1-cup glass measuring cup, combine soy sauce, sherry, garlic and ginger.
• root.
• Place tenderloins in a resealable plastic bag; pour soy sauce mixture into.
• bag.
• Seal bag securely; refrigerate at least 30 minutes or up to 4 hours,
• turning bag occasionally.
• Drain marinade into small saucepan. Sprinkle five spice powder on tenderloins. Grill tenderloins, covered over medium.
• coals, turning occasionally, 15 to 20 minutes or until instant read thermometer
• inserted in center of meat registers 160 degrees.
• Tenderloins will be barely.
• pink in center.
• While tenderloins are cooking, add Hoisin sauce to marinade in.
• saucepan.
• Bring to a boil; simmer uncovered until thickened, about 3 minutes.
• Brush mixture evenly over tenderloins during last 5 minutes of grilling, turning once.
• Carve tenderloins crosswise into 1/4-inch thick slices.

PACIFIC RIM TENDERLOIN

Steps:

• Place tenderloin in a large zip top bag. Combine soy sauce and next 6 ingredients; stir well. Pour over the tenderloin. Seal bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
• Remove tenderloin from the marinade, discarding marinade. Grill, covered, over medium hot coals (350 to 400 degrees) for 20 to 30 minutes, or until the meat thermometer inserted into the thickest part of the tenderloin registers 160 degrees, turning occasionally.
• Combine 1/4 cup brown sugar and the next 4 ingredients in a small saucepan. Stir well. Bring to a boil.
• Combine the cornstarch and water, stirring until smooth. Stir the cornstarch mixture into the brown sugar mixture, and cook, stirring constantly, until thickened.
• Slice the tenderloin, and place on a serving platter. Sprinkle with the peanuts, and serve with the warm sauce.