Recipes yields for 1 tenderloin strip but is enough for 2.
2 tbsp Chili oil or a combination of Canola and Sesame oil
2 tbsp apple cider vinegar or rice vinegar
3 tbsp soy sauce
1 tbsp Sambal Chili garlic paste
2 tbsp sugar (white or brown)
2 tsp salt and pepper
2 tbsp garlic powder
1 tbsp ginger (fresh, paste or powder)
Marinate for a minimum of 30 minutes, but the longer the better, up to 24 hours.
Let the meat sit at room temperature while your grill is heating up to 400°C.
When ready, take the meat out of the marinade bag and place on the grill.
You’re going to cook all 4 sides for 3-4 minutes each, closing the lid each time.
Temperatures always vary when grilling, when you’ve done all 4 sides, poke your meat with your finger, this will help to indicate doneness.
Grilling is a skill that’s learned - you have to get to know your meat. Let it speak to you. If the meat is still soft to the touch, continue grilling until there is the slightest bit of resistance when poking it.
Necessarily, once the meat is done, let it rest for 5-10 minutes, and then it will be ready to be sliced and enjoyed.
When cooked correctly, you understand why they call
it “tender” loin, it almost melts in your mouth, and the flavour the marinade gives this pork is pure perfection.
For the side vegetables featured here:
Peeled and cubed sweet potato tossed in bacon fat and your favourite seasoning. On parchment paper at 375°C, roast the sweet potato for 20-25 minutes.
Foil Pouch: Double up foil sheets, add canola oil to the bottom, add prepped and washed green beans, heavy salt and pepper, almonds (optional) add butter or olive oil to top of veggies and seal foil pouch. Add to the grill at the same time as your meat.
Enjoy.