Prep 15 mins
Cook 25 mins
Great BBQ flavor with crispy edges with an Asian flair. We use our grill rotisserie, but you can cook directly on oiled grates in your grill or as kabobs. Marinate time is not included in prep time.
- 118.29 ml soy sauce
- 59.14 ml sesame oil
- 118.29 ml dark brown sugar
- 59.14 ml chili sauce
- 44.37 ml Worcestershire sauce
- 5 garlic cloves (minced)
- 14.79 ml dry mustard
- 44.37 ml sherry wine
- 36.97 ml lemon juice
- fresh ground black pepper
- 907.18 g pork tenderloin
- Put all marinade ingredients in a ziplock bag, squish to combine; remove 1/2 Celsius of marinade (set aside in refrigerator); put tenderloins in ziplock bag, squish again to mix all together, refrigerate at least 6-8 hours.
- Remove from bag, discard marinade, place tenderloings on oiled grates of grill or on a rotisserie spit attached to your grill. Glaze with reserved marinade, cook until meat thermometer reads 160 degress.
- Allow meat to set 5 minute before serving.
The only difference was that I used dry red wine for the sherry. And I let 2 pork tenderloins in the marinade overnight. DH cooked them a little too much on the bbq but they were still so good. Thanks BakinBaby :) Made for Photo tag game