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Spicy Pork Tenderloin
(recipe, Gary Knopke)
- 2 Whole Pork Tenderloins
- Wet Rub
- ¼ cup hoisin sauce
- 2 Tbsp. hot Chinese mustard
- 2 Tbsp. soy sauce
- 2 Tbsp. honey
- 1 Tbsp. sake (rice wine)
- 1 Tbsp. sesame oil
- 1 Tbsp. fresh chopped cilantro
- 1 tsp. red pepper flakes
- 1 tsp. five spice
- ½ tsp. wasabi powder
- 4 cloves garlic (minced/pressed)
- 1 tsp. fresh ground black pepper
- In a bowl, mix together all of the web rub ingredients. Brush on both tenderloins, and set any that’s left over in the refrigerator for use as a dipping sauce.
- Once both pieces are evenly coated, arrange them side by side. On one flat side, spoon a thick line of the sauce and place the other tenderloin on top.
- With butcher’s twine, make loops and tie the two sides together to make what amounts to a single large piece of meat. This step is optional. Once the tenderloin has the rub on it, there is no need to tie it up, but it creates a contrast of flavors between the char and carmelization on the outside and the saucy interior.
- Place the meat in a covered dish and let it sit in the refrigerator for at least 2 hours.
- On a preheated grill, cook the tenderloin for about 11 minutes per side, over medium high heat. Internal temperature when done should be between 155 and 160 degrees.
- When done, remove from the grill and let the it rest for about 5 to 10 minutes. The meat is still cooking, and you need to let it cool so that, when you cut it, the juices will stay in the meat rather than flow out onto the cutting board.
- Once cooled, remove the butcher’s twine, and cut little medallions from each tenderloin. Serve them with some of the left over rub.