SWEET AND SPICY HOISIN GLAZED PORK TENDERLOIN ROAST

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sweet and Spicy Hoisin Glazed Pork Tenderloin Roast image

This is probably one of the best pork tenderloin dishes I have ever had!!! To keep the meat moist and tender, the tenderloins are first subjected to a salt bath or brining...then finished off on the barbecue with a sweet and spicy hoisin glaze.

Provided by Abby Girl

Categories     High Protein

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

2 pork tenderloin, trimmed
salt and pepper
vegetable oil
1 teaspoon vegetable oil
3 garlic, minced
1 teaspoon ginger, grated
1 teaspoon chili pepper flakes
1/2 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar

Steps:

  • Trim the tenderloin of all of the fat and silverskin.
  • Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
  • Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
  • Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
  • Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
  • Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
  • Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
  • Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
  • Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
  • Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.

Nutrition Facts : Calories 305.3, Fat 7.6, SaturatedFat 2.2, Cholesterol 110.1, Sodium 772.5, Carbohydrate 20, Fiber 1.4, Sugar 6.3, Protein 38

There are no comments yet!