Spicy Pork Tenderloin
Source of Recipe
TNT Recipeletter
List of Ingredients
MUSTARD BARBECUE SAUCE:
1/2 cup balsamic vinegar
1 large shallot -- finely chopped
3 garlic cloves -- minced
1 1/2 cups tomato sauce (15 ounce can)
2 tablespoons grainy mustard
2 tablespoons blackstrap molasses
1 tablespoon honey (or sugar)
MARINADE:
1/3 cup hoisin sauce
1/3 cup soy sauce
1/3 cup honey
4 large garlic cloves -- minced
1 1/2" piece fresh ginger -- peeled and minced
MEAT:
3 1 pound pork tenderloin
Recipe
To make barbecue sauce: In a small heavy saucepan over medium-high heat,
boil vinegar, shallot, and garlic until reduced by half (about 5 minutes).
Stir in tomato sauce and mustard, and simmer to thicken (about 15
minutes). Remove from heat, stir in molasses and honey, and let cool.
Puree mixture in a blender, transfer to a jar, cover, and refrigerate
overnight. Warm over low heat before serving.
To marinate the meat: In a medium bowl, whisk together hoisin sauce, soy
sauce, honey, garlic, and ginger. Place pork in a nonreactive baking dish
or a large resealable plastic bag. Pour in all but 1/4 cup of soy
mixture, and reserve remainder for basting. Marinate meat for at least 4
hours or overnight.
Prepare the grill or grill pan. Cook tenderloins over a medium flame,
basting with reserved marinade and turning occasionally, until the
internal temperature reaches 150?F. on an instant-read thermometer (about
25 minutes).
Transfer pork to a carving board with grooves, tent loosely with foil, and
let stand 5 minutes before cutting into 1/4" thick slices and serving.
Serve the Mustard Barbecue Sauce in its own dish.
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