Prep 40 mins
Cook 24 hrs
This recipe is for the TRUE garlic lover! Start this recipe 1 day in advance to allow the pork loin plenty of marinating time. (Start 2 days ahead if brining - good brine recipe on this site) I often use this pork as part of an appetizer party, although, it could be a main dish. It is always a hit.
For BARBECUED PORK
- 2 tablespoons hoisin sauce
- 1 tablespoon thai hot sauce, scriracha (optional)
- 2 tablespoons ketchup
- 2 tablespoons low sodium soy sauce
- 4 teaspoons minced garlic
- 1⁄2 teaspoon sugar
- 3⁄4 lb pork tenderloin, silver skin removed
- cilantro leaf, chopped (for garnish) (optional)
For GARLIC SAUCE
- 4 tablespoons low sodium soy sauce
- 3 tablespoons minced garlic
- 2 teaspoons rice wine vinegar
- 2 teaspoons sugar
- 2 teaspoons asian chili oil
- Mix together marinade ingredients in a zip-lock plastic bag.
- Squish bag to blend ingredients.
- Add pork loin. Zip bag closed.
- Refrigerate overnight.
- Either pre-heat oven to 350 degrees or prepare barbecue.
- Either in the oven or on the barbecue, remove the pork when the internal temp reaches 160 degrees. (In the oven this should take about 35 - 40 minutes. Barbecues vary but allow approximately 25 - 30 minutes. Check temp often.).
- Let pork rest until it reaches room temperature.
- Make the sauce while the pork is cooking.
- Mix all the sauce ingredients together in a small bowl. Stir until well blended and the sugar has dissolved.
- TO FINISH:.
- Place the pork loin on a cutting board and cut meat at a 45 degree angle across the grain into thin slices.
- Pour sauce into a decorative bowl and place in the middle of a serving platter.
- Arrange the pork slices around the sauce bowl.
- Sprinkle pork with cilantro, if using.