Asian Marinated Grilled Pork Tenderloin

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I usually don't follow the recipes, but this one sounded so good, I decided to go along. I found this to have a great strong and delightful flavor. I was glad i followed the recipe. I cooked the pork on a smoker at 385 degrees for 10 to 12 minutes, to a temp of 140. It was perfertly rare, tender, and juicy. I will do this one again and again.

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I made this for me and my husband's first anniversary and it was a great success. My grill isn't very strong so I had to use high heat to get a proper sear and then medium low for 11 minutes for a little pink. I brined it the night before in a toasted corriander, brown sugar, salt, peppercorn, ginger, garlic and scallion mixture. Sooooo tender and flavorful - the cold leftovers are almost better! We had it with a simple buttered brown rice, broccoli with olive oil, red pepper flakes and roasted garlic and the reduced pork marinade sauce and fresh scallions for garnish. The anniversary night was better then the honeymoon! (the red wine distracted from the garlic breath :

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I made this recipe and my husband and I LOVED it. He grilled it outdoors and it was cooked perfectly! The marinade was excellent and the pork was so moist and tender. I did boil the leftover mariande to add as sauce over the pork and it was an awesome finish to the pork. This dish is superb! Anne, you are the BEST! The spinach & snap peas worked well as a bed for the tenderloin. This is defintely a recipe to keep and make again, and again, and again. I did not think it was too salty at all and I am senstive to too much salt. Not sure what the others are talking about. I used Tamari sauce instead of regular soy sauce.

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This pork was excellent. I used a quality low sodium soy sauce so he meat wouldn't be too salty for my taste. I didn't care for the marinade as a sauce. I too thought it tasted too much like vinegar. So I didnt use it. Next time I'll try substituting in some orange juice. But really the pork was so good you don't need a sauce. This is a keeper. Easy ingredients and fast to grill.

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This was so salty no one in my family could eat it.
Even though the orange zest added some sweetness, I think adding the juice from 1 orange would have helped.
I'm surprised, because Anne is always spot on. LOVE HER!

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Simple to make and delicious to eat. Everyone loved it.

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I gave this 3 stars only because I thought it was a little to vinegary. I did bake this in the marinade. I did not bbq it. That could be why. I will make this marinade again,because it usues easy to have on hand ingriedents. I will cut the amount of rice vinegar next time.

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I made this today. When I was outside grilling the pork, the neighbors came over to see what smelled so good. It was so good! I saved one of the tenderloins for dinner tomorrow with the cooked marinade and steamed veggies.

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I'm not a huge pork fan but I thought this meal sounded interesting. I made it from memory and it came out darn good.

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Hey hot stuff,
Working this recipie right now. Could'nt wait to try this after watching the show. Great suggestion on boiling the merinade since a lot of the cost is in the marinade. I love your enthusiasm on the show, You have to be a rock and roll chick. Can't wait for more of your restaurant secrets. Ryche on hot mama.

Randy