1 (1-pound) pork tenderloin roast*
1/2 cup Plum Sauce**
1/4 cup sliced green
onions
1/4 cup soy sauce
2 tablespoons seasoned rice vinegar
4 large garlic cloves, diced
2 teaspoons hot Chili Garlic Sauce**
*
Pork Tenderloin comes in a sealed package with two small tenderloins, about 1
pound each. I like to cook one and seal the other to freeze for a quick dinner
on another night.
** Plum Sauce and Hot Chili Garlic Sauce are
found in the Asian section of your grocery store.
In a large zippered or resealable plastic
bag, combine Plum Sauce, green onions, soy sauce, rice vinegar, garlic, and
Chili Garlic Sauce. Add the pork tenderloin and seal the plastic bag. Rub the
marinade well into the pork; refrigerate overnight.
When ready to cook, prepare your grill.
Remove
the pork tenderloin from the marinade and set aside. Place the marinade into a
small saucepan. While the pork tenderloin is grilling,
simmer the marinade over medium-high heat until thickened, stirring often to
prevent sticking, approximately 15 to 20 minutes.
Grill the pork tenderloin over direct heat
approximately 6 minutes per side until a
meat thermometer
inserted
into thickest part of the roast registers 140°F. to 145°F.
When the pork tenderloin is
done to you liking, remove from the grill and transfer onto a cutting board;
tent with aluminum foil and let roast stand 6 minutes before carving (meat
temperature will rise 5 to 10 degrees after it is removed from the grill).
Transfer onto a serving platter and serve with the thickened marinade over the
top or on the side.
