Email to Cat      

Recipe Categories: Catgurrl's HOME PAGEAppetizers Barbecue-Grill Bath-Body Beverages Bread Breakfast-Brunch Brownies-Bars Burgers Butters-Spreads Cajun-Creole Cakes-Tortes Campfire Candy Canning-Preserving CarnivalFare Casseroles Cats-Mewsings Cheesecake Chili ComfortFood Condiments Cookies Cooking-For-Two Crockpot Desserts Economical Ethnic Fish-Shellfish Fix-and-Freeze Food-As-Medicine Fruit GameDay Gifts Holiday IceCream Kid-Approved KitchenAid Lowfat LunchCounter MainDish Marinades-Rubs Meats Miscellaneous Muffins PacificNorthwest Pasta Pastries Pets PicnicBasket Pies-Tarts Pizza Poultry Quick-n-Easy Relishes-Salsa Rice Salad-n-Dressing Sandwiches Sauces Snacks SoulFood Soup-Chowder SouthernFavorites SpecialEvents Tips-and-Tricks Vegetables-Sides Vegetarian WildGame YourComments

Asian Wet Rub for Pork




Source of Recipe


From "The Cook's Illustrated Guide to Grilling & Barbecue"






List of Ingredients



• 2 Tbsp minced fresh ginger
  
• 2 medium green onions, minced
  
• 2 Tbsp firmly packed light brown sugar
  
• 3 medium cloves garlic, minced or pressed (about 1 Tbsp)
  
• 1 Tbsp hoisin sauce
  
• 1 Tbsp dark sesame oil
  
• 1/2 tsp crushed red pepper flakes
  
• 1/4 tsp Chinese five-spice powder
  
• 1/4 tsp salt
  






Instructions



1. Combine ginger, green onions, brown sugar, garlic, hoisin sauce, sesame oil, pepper flakes, five-spice powder and salt in a small bowl. Store in the refrigerator for up to 1 week.
   
   Makes about 1/2 cup,
   enough for 2 tenderloins.
   






Final Comments


If you don't have hoisin sauce on hand, use an equal amount of soy sauce in its place.