Today I am sharing an excellent marinade courtesy of Tide & Thyme. I’ve adapted the recipe for a quick turn on the grill, either gas or charcoal, and I’ve butterflied the pork tenderloins. This maximizes the surface area to soak in the yummy marinade, and also speeds up the grilling time so that the meat cooks through before the outside burns… which tends to happen when there is any sugar in a marinade. To prepare the tenderloins, simply trim all visible fat, remove the silverskin (very important) then use a large knife to cut the meat lengthwise, about 1/2 of the way through. Open the meat up to lay flat and pound gently to even it out, either with a meat mallet or just the palm of your hand. For best flavor, marinate overnight.
Indonesian Grilled Pork Tenderloin
Ingredients
- 2 pork tenderloins (trimmed and butterflied, see note above)
- 1/4 cup apricot preserves
- 2 cloves garlic (minced)
- 1/2 teaspoon ground coriander
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons creamy peanut butter
- 1 lime (juiced)
- 1/4 cup orange juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon fresh cilantro (chopped)
Directions
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1.
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Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter. Place pork tenderloins in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 1 hour, or up to 8 hours.
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2.
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Preheat grill on high. Remove pork from marinade and bring the marinade to a boil in a small saucepan, reduce to a simmer and keep warm. Grill tenderloins on both sides until you have nice golden grill marks then turn the heat down a bit (or move to a cooler spot on the grill if using charcoal) and cook 5-10 minutes until just cooked through. Brush tenderloins with the reserved marinade (thoroughly heated). Slice and serve with fresh cilantro if desired. |
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Carole
June 14, 2013 at 11:28 pmSo glad you brought this over to the big BBQ. HOpe to see you again soon. Cheers
Carole
June 14, 2013 at 6:07 pmLovely work! Would you be happy to link it in to the current Food on Friday which is about all things BBQ? This is the link . I do hope to see you there. Cheers
natalie @ wee eats
May 12, 2013 at 6:28 pmthis looks positively delightful ~ i bet the marinade would be great on chicken too!
Lokness
May 2, 2013 at 4:35 pmYUM! Juicy pork tenderloin! I am getting a grill this summer. Can’t wait to try this with it!
whatscookinginjaneskitchen
May 2, 2013 at 1:54 pmThis looks amazing, I am definitely going to try it!