A delicious, simple, Asian inspired pork marinade. I had this first when visiting my in-laws back in Maine a few years back, my mother-in-law cuts her pork into beefy (or would you call it pork-y) cubes. The marinade gives wonderful flavor and is so quick and easy to stir up. I’ve made it into a freezer meal, as I’ve found that it’s so easy to pull something frozen from the freezer and as it thaws it marinates the meat that is in it.
Start with your 3 Tablespoons of soy sauce; any kind may be used, GF, Tamari, even Bragg’s Liquid Amino’s a soy sauce alternative, my personal favorite!
Next pour in your vinegar, I used balsamic, but you could use red wine, white wine, apple cider (a yummy fall taste) or other vinegar of your choice.
And then your 2 Tablespoons of oil, I used olive, but you can use vegetable, avocado, grapeseed, your favorite oil.
Then add your brown sugar, a nice heaping tablespoon
Next add your garlic and ginger, Betty’s original recipe calls for garlic powder and ground ginger, since I had both fresh on hand I used those instead.
Mix it well with a whisk and pour into baggie with a pork tenderloin. Don’t forget to mark your baggie.
Place in freezer, flat until frozen.
When ready to barbecue, remove from freezer, preferably overnight in the fridge. Or on the counter for a couple hours until thawed, then put in fridge until ready to BBQ.
Heat BBQ to medium-high heat and brush some oil on the grill. Place on your tenderloin, close the cover and grill about 10 minutes per side, for a total of about 25-30 minutes. Most tenderloins are three sided, kind of triangular shaped, if your’s isn’t quite cut that way, just increase time per side. Brush with extra marinade or pour some over after each turn.
Remove from heat and tent loosely with aluminum foil for 5 minutes to allow meat to rest and juices to go back into the meat.
Slice and serve!
Serve with broccoli and steamed rice for a delicious weeknight or weekend meal.
- 3 Tablespoons soy sauce (or alternative such as Bragg's Liquid Aminos)
- 2 Tablespoons vinegar (I used balsamic, try others as well)
- 2 Tablespoons oil (I used Olive, any other may be used)
- 1 Tablespoon (heaping) brown sugar
- 4 cloves garlic, crushed and rough chopped (or ½ teaspoon garlic powder)
- 1 Tablespoon ginger, fresh grated (or ¼ teaspoon ginger powder)
- 1-2 lb pork tenderloin
- Mix all ingredients together using a whisk until thoroughly mixed.
- Place pork tenderloin into gallon sized freezer bag (if freezing) squeeze our air, seal tightly and lay flat in freezer.
- Or, if making right away place in glass dish with marinade, turning occasionally. Refrigerate for several hours.
- If frozen, when ready to barbecue, remove from freezer and thaw in fridge overnight. Or on counter for several hours, turning occasionally.
- Heat BBQ on medium-high, brush grill with oil.
- Remove pork from marinade, placing pork onto hot preheated grill.
- Cover and cook on each side for 10-15 minutes, most tenderloins are triangular, so cook 10 minutes per side, if only two sided, grill for 15 minute per side.
- Baste with extra marinade, discard any leftover, or simmer left over marinade for 10 minutes on stovetop and pour over cooked meat.
- Remove from grill after 25-30 minutes and tent loosely with aluminum foil allowing to rest for 5 minutes.
- Slice into medallions, pour any juices over sliced meat and serve immediately.
- Pair with steamed broccoli and steamed white or brown rice.