Grilled Asian Pork Tenderloin – Slender Kitchen

Grilled Asian Pork Tenderloin is marinated in a delicious blend of ginger, garlic, and soy sauce and the cooked on the grill for a healthy and tasty meal.
Jump to Recipe keyboard_arrow_down

211 CALORIES

3g CARBS

7g FAT

33g PROTEIN

5

Freestyle™ SmartPoints™ New!

(5 Old SmartPoints™)

(5 PointsPlus®)

Grilled Pork Tenderloin in the most amazing garlic and ginger marinade will be your new favorite grilled meal. Serve it with some Grilled Broccoli or Grilled Red Potatoes for a meal that everyone will love.

Asian foods are one of my favorites (right in line behind Mexican…and Italian…okay maybe it’s hard to choose a favorite sometimes). Especially when grilling season comes upon us once again and I get to take my meals outside. Sure, cooking inside is great (and who doesn’t love a house full of yummy cooking smells?), but when you get to go outside, that means there’s been a welcome change of seasons and with that comes a whole new cooking mindset.

You know what I mean, right? You get to take the mess outside, get to make your neighbors jealous with the smells coming off your grill, you get to take a glass of wine with you as you grill, and so on. I don’t know about you, but a little white wine just helps me be a better grill master.

It is with all the spring and summer grilling feels in mind that I share this recipe with you today. This Grilled Asian Pork Tenderloin is an easy and healthy pork dish that has tons of flavor thanks to a savory marinade made with plenty of garlic, ginger, soy sauce, rice vinegar, and sesame oil.

Grilled Asian pork tenderloin with green onions and carrots on a plate.

Ways to Serve Grilled Asian Pork Tenderloin

Oh, the places you have gone, pork tenderloin. Once cooked through, this delicious hunk of Asian-flavored meat is so, so, so very versatile.

  • You know what I’m going to say, right? Tacos! Asian-inspired tacos are the bees knees. Slice that pork tenderloin thin, and layer the meat on top of a corn or low-carb tortilla. On top of that, add your favorite toppings. I prefer pickled Asian veggies, kimchi, mung beans, bean sprouts, shredded cabbage, jalapenos, and a spicy chili sauce. Feel free to experiment here.
  • Slice it a bit thicker and eat it as-is, with a side of Healthy Fried Rice, Asian Peanut Slaw, or Asian Zucchini Noodles.
  • Speaking of noodles, consider layering slices of this tenderloin on top of high-fiber pasta noodles. Any shape or size will do but I prefer a thin spaghetti-type noodle like udon or soba. You can also add it on top of zucchini or other vegetable noodles with your favorite toppings and sauces.
  • Sandwiches or wraps: Layer slices of pork tenderloin between your favorite bread, wraps, or flats (this is also a great way to eat up any leftovers). Pile on the yummy veggies and other Asian toppings and sauces. I like to grill my wraps and sandwiches once I have them all made, but you can eat this as-is or even cold.

Ideas for Customizing This Asian Grilled Pork Tenderloin

  • Do you prefer a marinade that’s also a little sweet as well as savory? Add a touch of honey or brown sugar to the mix before you add the tenderloin to the marinade.
  • If you don’t have a grill, don’t have the time to grill, or just prefer another cooking method, you can also put this tenderloin in the slow cooker. Add it to the bottom of the crock and top with the marinade. Cook on low for 4-6 hours, shred, and devour.
  • If you like your meat a little (or a lot) on the spicy side, crank up the temperature of the marinade by adding in fresh or jarred jalapenos, red chilis, red pepper flakes, Sriracha, chili oil, or another spicy ingredient to the marinade.
  • To ensure leftovers, double up this recipe (and the amount of meat you purchase). Grill them at the same time, and when the second one is done resting and cooled, vacuum-seal it or put it in an airtight container, label it, and put it right into the fridge for enjoyment later on in the week.

What is the difference between a pork loin and pork tenderloin?

I used to get these two confused all the time. While both of these make great cuts of meat, they are not interchangeable, unfortunately. The way to tell the difference (if they are not labeled for some reason), is to remember that a tenderloin cut of meat will be thinner, longer, and smaller. Tenderloins will also be boneless. A pork loin is a really wide, thicker, larger cut of meat and it’s where the pork chop comes from (once it’s sliced up, of course). Pork loins are often found with the bones still in them.

Pork tenderloins are cooked over high heat a little more quickly, while the pork loins (or pork chops) are great for grilling and slow-roasting (if you have a whole loin).

Grilled pork i an Asian marinade on a plate with sesame seeds and scallions.

Tips for Grilling Pork Tenderloin

I realize grilling pork tenderloin can be a tricky task. You want the meat to turn out nice and moist, and full of all those marinade flavors. It is all too easy to leave it on too long and then it dries out. The good news is, after lots of experimenting on my own, I finally stumbled upon an easy, almost foolproof way for cooking pork tenderloin on the grill. It’s called the 8-7-6 method and comes from the genius chefs over at Fine Cooking.

  • After marinating the pork, you grill the meat for 7 minutes on the first side.
  • Then you flip the tenderloin and cook it for 6 minutes on the second side.
  • To finish, you turn off the grill and let the pork continue to cook for 5 minutes untouched.
  • The result? Well, my friends, if you follow this method, what you’ll get is pretty much the most perfect pork every time.

Source link

Post Author: MNS Master

Leave a Reply

Your email address will not be published. Required fields are marked *