Mongolian Pork Tenderloin
This recipe was originally inspired by Cindy Pawlson at her Mustard’s Grill in Napa, California. Primarily Hoisin based, this recipe is full of unexpected surprises and has just the right amount of spice and heat. Although this recipe uses Pork Tenderloin, it is equally good with Chicken or Shrimp.
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- 1 cup Hoisin Sauce
- 1 tsp. Tabasco Sauce
- 1 Tbsp. Brown Sugar
- 1 1⁄2 tsp. Black Bean Chili or Black Bean Garlic Sauce
- 1 1⁄2 Tbsp. Soy Sauce
- 1 1⁄2 tsp. Ginger Root, fresh minced
- 1 1⁄2 Tbsp. Sherry Vinegar
- 1 1⁄2 Tbsp. Garlic, minced
- 1 1⁄2 Tbsp. Rice Wine Vinegar
- 1⁄2 tsp. White Pepper, ground
- 1 Tbsp. Dijon Mustard
- 1⁄4 cup Cilantro, chopped
- 1 Stalk Green Onion, chopped fine
- 1 Tbsp. Sesame Oil
- 2 Tbsp. Red Bell Pepper, minced
- 2 Lb. Pork Tenderloins
- Combine all marinate ingredients in a non-reactive bowl.
- Remove any skin from the pork tenderloins, leave whole and marinate in the Mongolian marinate a minimum of 4 to 6 hours and overnight if possible.
- To cook pork tenderloins, remove each tenderloin from the marinate and wipe off the excess and lightly spray meat with a non-stick cooking oil. Grill on a medium hot grill (turning every 2 to 3 minutes) for approximately 15 minutes or until internal temperature of the meat is approximately 160 degrees F or to desired doneness.
- While meat is grilling, additional marinate may be applied (similar to a BBQ sauce) which will add additional flavor and a darker crust to the meat.
- Once meat has been grilled, allow to rest 5 minutes before carving to 1/2″ thick and plate. In addition, you may wish to bring the marinate to a simmer and use some of the left over marinate as a sauce.
Serve with Grilled Pineapple & Roasted Red Pepper Salad.
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