Tuesday, September 16, 2014

Uncle Jim & Aunt Lillian's BBQ Pork Tenderloin






Sweet, moist and exquisitely tender, this BBQ Pork Tenderloin recipe was kindly given to me by my Uncle Jim after he made it this past summer for a big family get-together, having been inspired by his sister Lillian's favourite recipe — who coined the phrase about a great woman being behind every man! Marinated in a fragrant mixture of crushed garlic, grated ginger, soy sauce, brown sugar, and olive oil, the tenderloins and marinade are simply poured into a large resealable plastic bag and chilled for up to 3 days. As the tenderloins marinate, they absorb the flavours of the sauce and also tenderize the meat. Grilled over medium-high for 15-20 minutes until the tenderloins have formed a dark sweet crust and light pink centre, the pork should be allowed to rest a few minutes before carving into luscious 1/2-inch thick slices. Served with grilled asparagus, a light green salad and easy potato salad, this is a fabulous recipe for simple summer dining. 




Uncle Jim & Aunt Lillian's BBQ Pork Tenderloin
Serves 8-10

2 cups soy sauce
1 cup olive oil  
6 cloves garlic, peeled and lightly crushed 
2 tsp grated fresh ginger 
2 tsp brown sugar  
6 pork tenderloins


Place the whole pork tenderloins in large resealable plastic bags. Whisk together the soy sauce, olive oil, brown sugar, grated ginger and crushed garlic in medium bowl, and pour over the pork tenderloins. Seal the bags, removing as much air as possible, and refrigerate for up to 3 days, rotating the bag a couple of times to redistribute the marinade.

An hour or so before cooking, remove the tenderloin from the bag, discard the marinade, and allow the pork to rest at room temperature for 20-30 minutes while preheating the grill to medium-high. 

Barbecue with the lid down for about 15-20 minutes, turning occasionally until well browned on all sidesand the tenderloins have a dark sweet crust and light pink centre. Allow the meat to rest 5 minutes before removing to a cutting board and slicing into 1/4 to 1/2-inch thick pieces.