Barbecued Pork Loin Chinese With Garlic Sauce

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.

• Ready In: 24 hrs 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. PORK:.
2. Mix together marinade ingredients in a zip-lock plastic bag.
3. Squish bag to blend ingredients.
4. Add pork loin. Zip bag closed.
5. Refrigerate overnight.
6. Either pre-heat oven to 350 degrees or prepare barbecue.
7. 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.).
8. Let pork rest until it reaches room temperature.
9. SAUCE:.
10. Make the sauce while the pork is cooking.
11. Mix all the sauce ingredients together in a small bowl. Stir until well blended and the sugar has dissolved.
12. TO FINISH:.
13. Place the pork loin on a cutting board and cut meat at a 45 degree angle across the grain into thin slices.
14. Pour sauce into a decorative bowl and place in the middle of a serving platter.
15. Arrange the pork slices around the sauce bowl.
16. Sprinkle pork with cilantro, if using.