Chef John from Syracuse's
1060 Restaurant (inside the Genesee Grande Hotel) shared his recipe for an “Easy Grillin” Pork Tenderloin:
1 ½ LBS PORK TENDERLOIN (TRIMMED & CUT INTO 1 INCH THICK MEDALLIONS)
MARINADE:
¼ CUP SOY SAUCE
2 TBLSP BROWN SUGAR
1 EACH LARGE CLOVE OF GARLIC (PEELED AND MINCED)
1 TBLSP FRESH GINGER (PEELED AND MINCED)
1 EACH FRESH JALAPEÑO PEPPER (STEMMED, SEEDED & MINCED)
1 TBLSP SESAME OIL
METHOD:
PREHEAT YOUR OUTDOOR GRILL TO HIGH HEAT.
NOW IN A LARGE MIXING BOWL, TAKE THE SOY SAUCE, BROWN SUGAR, GARLIC, GINGER, JALAPEÑO AND SESAME OIL AND WHISK TOGETHER UNTIL YOU SEE THE BROWN SUGAR COMPLETELY DISSOLVED. POUR THE MARINADE OFF INTO A LARGE “ZIPLOC” TYPE BAG AND PLACE ALL OF YOUR CUT PORK TENDERLOIN PIECES INSIDE THE BAG. PLACE THE BAG IN THE REFRIGERATOR. LET THE PORK MARINATE FOR UP TO 5 HOURS BUT AT LEAST 3 HOURS MAKING SURE TO MOVE IT AROUND FROM TIME TO TIME IN ORDER TO PROPERLY MARINATE.
NOW REMOVE THE PORK FROM THE BAG AND MARK EACH PIECE ON THE GRILL FOR 2-3 MINUTES ON EACH SIDE. CHECK THE INSIDE OF THE FLESH FOR YOUR OWN DESIRED DONENESS (MEDIUM RARE TO MEDIUM IS RECOMMENDED FOR ALL PORK).
SERVE WITH A VERY FRESH FRUIT AND/OR GRAIN SALAD AND YOUR FAVORITE GREENS. ENJOY!
