Jul

16

CANTONESE PORK TENDERLOIN

July 16, 2008 |

Combine and mix well:

½ cup peanut oil

¼ cup hoisin sauce

¼ cup soy sauce

½ cup distilled white or rice wine vinegar

¼ cup dry sherry

½ tsp hot chili oil (opt.)

1 T. dark sesame oil (opt.)

4 whole green onions, finely chopped

4 cloves garlic, minced

2 T. minced fresh ginger root

 

2-4 pork tenderloins, 3 lbs. Total

 

 

Put into large zip lock bag and marinade overnight in the refrigerator.

 

Grill over medium-hot coals for 9-11 minutes per side, basting frequently with marinade.


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