LIME, HONEY AND GINGER GRILLED PORK TENDERLOIN
Adapted from a Hugh Carpenter recipe.
2 pork tenderloins, 1# each, trimmed, butterflied and pounded out a bit
Combine and pour over pork for 1 hour or so.
Zest and juice of 3 limes
1/2 cup Hoisin sauce
2 tablespoons ea: oyster sauce and dry sherry
1 tablespoon honey
2 teaspoons Asian chili sauce (like Mae Ploy)
1 tablespoon mnced ginger
1 tablespoon minced garlic
1 small shallot, minced
Palmful ea: chopped cilantro, basil and mint
Preheat grill to medium (350 degrees). Place pork in center of rack, lying open. Grilll 12-15 minutes, or until thermometer registers 145 degrees. Let rest 5 minutes and then slice.