The pork we had was large – 22oz (660gr). We used the same amount of marinade as in the recipe, but cooked the tenderloin for 25 – 30 minutes. Use a meat thermometer for the best results. Pork is best if it’s slightly pink in the center.
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:2 servings 1x
1 pork tenderloin, 14oz (420gr)
1/3 cup (3oz, 90ml) cider vinegar
1/4 cup (2oz, 60ml) soy sauce
2 tbs brown sugar
2 tbs oil
2 tbs whole grain mustard
2 bay (laurel) leaves
2 tbs ketchup
Earlier in the day, at least 4 hours and up to 12 hours before cooking mix all ingredients except ketchup and pork.
Put into a deep bowl or a plastic bag.
Add pork, turning to coat well.
Refrigerate, turning once or twice, until ready to cook.
When ready to cook, remove pork, reserving marinade.
Cook pork on barbecue grill for 20 – 25 minutes, turning to brown all sides. Internal temperature should reach 145F (62C) or until only slightly pink in center.
While pork cooks heat reserved marinade in a small saucepan. Simmer for 5 minutes
Stir in ketchup and remove from heat.
When pork is done, remove and let rest a few minutes.
Carve into 1″ (2.5cm) thick slices, drizzle with sauce and serve.
The Prep Time is 5 minutes and the Cook Time is 30….. But there is 4 – ? hours of marinating time in-between