| ASIAN-STYLE GRILLED PORK TENDERLOIN |
| Brine: 1/2 gallon water 1 cup brown sugar 2 tablespoons sea salt 2 tablespoons ginger, roughly chopped 2 (heaping), tablespoons finely minced garlic 1/2 cup teriyaki sauce 1 lemon, thinly sliced (or lime) Hoisin Glaze: 1/2 cup hoisin sauce 1/2 cup teriyaki sauce 1/2 cup rice vinegar 1/4 cup brown sugar 1/4 cup finely minced garlic 2 tablespoons finely minced ginger 1 to 2 teaspoons orange zest (or lime) 1/4 cup orange juice (or lime juice) 2 pork tenderloins, trimmed (about 1½ pounds) 1/2 cup thinly sliced green onions (optional) TO MAKE THE BRINE: In a sauce pan; combine the water, brown sugar, salt, ginger, garlic, teriyaki sauce & lime Bring to a simmer - stir the mixture until the salt & brown sugar dissolves Remove from heat & cool In a large container place the tenders and cover with brine, cover & refrigerate for 2 (and up to 8), hours FOR THE GLAZE: In a blender; mix together the hoisin sauce, teriyaki sauce, rice vinegar, sugar, the minced garlic, ginger, and orange juice Cover & refrigerate at least two hours (or longer), so flavors can meld TO GRILL: Remove the tenders from the brine & towel off the excess liquid Place tenders in a shallow pan Strain the galze & brush (or spoon), on about 1/2 cup of the glaze - to cover Heat the grill to medium high Sear the tenders on each side (over direct heat), about two minutes Move tenders so they are no longer are over direct heat Spoon about 1/4 cup glaze each over tender, cover and cook an additional 2 to 3 minutes Turn tenders and spoon on 1/4 cup glaze over tender and cook until no longer pink in the center, about 3 to 4 minutes Remove the tenderloin from the grill and cover with foil Allow to rest for 10 minutes before slicing Heat remaining glaze Slice tenders thinly and serve with remaining glaze and sliced green onions |
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