10 minutes(Marinating time: 2 hours)
2 pork tenderloins (1 1/2 to 2 pounds total)
2/3 cup soy sauce
2/3 cup white wine
1 bunch green onions, chopped (including half of green tops)
6 cloves garlic, crushed
2 tablespoons grated fresh ginger, peeled
1 teaspoon coarse ground black pepper
Combine marinade ingredients in a 1-gallon sealable plastic bag. Add pork; seal bag and turn to coat. Marinate in refrigerator 2 hours; turn bag occasionally.
Arrange charcoal on one side of grill and heat 20 minutes or heat one side of gas grill on high 10 minutes with lid closed. Sear pork directly over heat 5 to 7 minutes; turn to sear all sides. Move pork to cool side of grill and close lid. (Indoor Cooking Method: Heat oven to 425 degrees. Sear pork in anon-stick skillet over medium-high heat. Place pork in oven on a rack in an open roasting pan.)
Cook 20 to 30 minutes, or until internal temperature in pork center reaches 150 degrees for medium doneness. For grilling, maintain air temperature in grill chamber between 400 to 425 degrees during cooking.
Remove pork from heat and let stand 10 minutes before carving into thin slices. Pork should have a light pink blush in center
No Nutritional Information Available
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