Prep 15 mins
Cook 25 mins
The marinade sauce for this recipe is AMAZING!
- 2 lbs pork tenderloin, trimmed of fat
- 1⁄2 cup soy sauce
- 4 tablespoons chili sauce
- 4 tablespoons honey
- 2 tablespoons vegetable oil
- 2 tablespoons green onions, chopped
- 2 teaspoons curry powder
- 4 garlic cloves, minced
- 1 -2 tablespoon Tabasco sauce
- 1 -2 tablespoon Worcestershire sauce
- Mix soy sauce, chili sauce, honey, vegetable oil, green onions, curry pwder, garlic, Tabasco and Worcestershire sauce together.
- Place meat in a Ziploc bag; pour in sauce.
- Marinate overnight, turning every few hours.
- Grill marinated tenderloins 5 minutes on each side.
- Cut on a diagonal to serve.
- Serve over rice.
- Note: I make a separate batch of sauce to pour over the pork and rice. Refrigerate overnight while the meat is marinating and heat before serving.
awesome! i used agave instead of honey, perfect.
Rarely does anyone request pork at my house, but since I made this last month, my husband and daughter have both asked for it several times. I didn't have fresh garlic (used powder) or green onions, and I forgot to add Tabasco, but it was still wonderful. I boiled the marinade, but the family found it a bit too strong. I also grilled it a little longer than specified, and it was juicy and tender. Thanks for a great recipe.
Not much I can add to all of the rave reviews for this. The sauce is great and the meat really absorbed the flavor of the marinade. Since my chili sauce (a Vietnamese brand) is quite hot, I left out the Tabasco. Served with "Forgotten" (black) rice. I broiled mine (it is too cold to grill outside) but will try this again on the grill during summer. Thanks to your mom for her recipe!