Oriental Barbecued Pork Tenderloin

Pork tenderloin is our favorite cut of pork, particulatrly to cook on the grill.

Mon mari (the grill expert) likes using a thin marinade to baste meat as it cooks – he says it keeps the meat moist and doesn't burn like a thicker sauce might.

The pork is marinated first, then basted as it cooks, but remember to stop about 10 minutes before you take the pork off the grill, and give the pork one last turn, so any 'raw' marinade is cooked before removing the pork. 

Do not use any leftover sauce without cooking it first. 

Pink is best for pork.

Oriental Barbecued Pork Tenderloin

Preparation and cooking time:  45 minutes     

 Ingredients:

  • 12oz (350gr) pork tenderloin
  • 3 tbs red wine vinegar
  • 2 tbs olive oil
  • 2 tbs soy sauce
  • 2 tbs ketchup
  • 1/2 tsp garlic powder
  • 1/2 tsp rosemary

Oriental Grilled Pork Tenderloin

 Instructions:

  • Put all ingredients except pork into a bowl and mix well using a whisk.
  • Pour over pork and let marinate for 15 minutes. 
  • When ready, cook pork on barbecue for 25 – 30 minutes, depending on thickness.  Turn occasionally to brown on all sides and baste frequently with marinade.  Quit basting after 15 minutes.
  • Pork is done at 145 F (62C).  It will be slightly pink in the center which is perfect.  If you don't have a thermometer (instant or remote read) check it after 20 minutes by slicing into middle for a peak.  When done let it rest for 3 – 4 minutes, then slice at an angle, into 1" (2.5cm) thick slices and serve.

We appear to have found a spider trap that works – everytime.

The bathtub.

Spider sightings have gone from 0 for the last 6 months to 10 in the last 2 weeks.

Those are the ones I've seen.  I try not to look.

And mon mari has disposed of one or two prior to my spotting them.

In the bathtub.

Just so you know what we're talking about, these spiders have a leg span that would cover my hand – not just the palm, the whole hand with fingers stretched wide.

Oh, and the bathtub they keep getting stuck in is in the guest bathroom.

Otherwise I'd be out behind the bushes with the puppies.

So far there have been seven in that tub.

The usual spotting (on my part) goes something like this:

I open the door to the guest bathroom – today I was cleaning.

I slowly move into the bathroom until I can glimpse into the tub. As soon as I see legs I run out and scream for mon mari to come and handle it.

Today there were two in there…. I didn't know, didn't look close enough.

But I had to ask.

And then I had to ask if they were both huge.

Yes, two… Both huge, both alive.

Good to know.  I like my nightmares to be as accurate as possible.

As to the cleaning….

I've stated oh, maybe a million times, how much I dislike cleaning.

I'm referring to serious cleaning here, not the casual running around of the hoover and dustcloth.

My system is to only spend a few hours a day doing it. This means that it takes me the better part of a week to give the house a good cleaning but, in the end, it gets cleaned.

My problem is I get bored doing it.

I start out carefully cleaning every nook and cranny, thoroughly and lovingly wiping down every bit of decor.

But as time goes on I get less and less interested in the whole deal. If I continue I end up waving the hoover nozzle in the general direction of whatever hasn't been cleaned and call it done.

So I quit after a few hours and start again another day.

Finding giant spiders in the bathtub also tends to curb my enthusiasm for getting into those nooks and crannies.

10 thoughts on “Oriental Barbecued Pork Tenderloin”

  1. Very humorous story. “I like my nightmares to be as accurate as possible.” LOL.
    Agree on the color of pork. The idea of a thin baste is interesting. I’ve been ordered to grill chicken breasts this weekend so will try that.

  2. Funny story! I was at the market today and offered a chunk of marinated pork tenderloin and then another huge chunk that was cooked with a Mediterranean rub. Delicious! I’ve never had Oriental and would love to taste it. I love, love beef, bloody red, just warm, but pork has to be cooked well. That’s the way it was when I learned to cook. I like it just like the slices in your pic!!!

  3. That’s our favorite cut of pork, too. So tender.
    Thoses spiders sound like the ones I used to see at work. I would call the security guard to come and dispose of them. That’s what security guards are for…right?

  4. Books on tape version of your favorite books will solve boredom!! Someone reads your favorite story to you while you accomplish the mindless work … what could be better?

  5. We had spiders as big as that in Hawaii – cane spiders. Harmless but they looked like something out of a horror movie and they were FAST! No wonder you call in the Spider Hit Squad when you see one!

  6. Normally, I would admonish you and say “Don’t be silly; spiders are our friends” but in the case of your steroid pumping spiders, I will change it to “Run for the hills! Run for the hills!!”
    The pork tenderloin looks and sounds delicious!

  7. Marina, I’m developing a fear of bathroom
    Dan, mon mari swears by it. Hope it turned out well.
    Pam, I love rare beef too… and pink pork
    Meredith, that is exactly what security guards are for!
    Zanne, but there’s still the actual work that I hate LOL
    manningroad, I’m tempted….
    Ina, thanks on the marinade… As to the spiders…. shudder
    Zoomie, don’t care if they’re harmless… they’re spiders!
    Elizabeth, only outside spiders…. once they’re inside no deal

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