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Ingredients
Servings: 4
Marinade:
2 tbsp hickory barbecue sauce
1 tbsp light soy sauce
1 tbsp plain rice vinegar or cider
vinegar
2 medium garlic cloves, minced
1 tsp minced peeled gingerroot
1/2 tsp Szechuan peppercorns, crushed
Pork:
1 pound pork tenderloin, all visible fat
discarded
Vegetable oil spray
1/4 cup water
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Nutrition Facts
Exchanges/Choices:
3 Lean Meat
Calories 148
Calories from Fat 37
Fat 4g
Saturated Fat 1.4g
Cholesterol 66mg
Sodium 251mg
Carbohydrate 2g
Dietary Fiber 0g
Sugar 2g
Protein 24g |
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Cooking Methods
- In a large airtight plastic bag or
glass baking dish, stir together the marinade ingredients. Add the
pork and turn to coat. Seal the bag or cover the dish. Refrigerate
for 30 minutes to 2 hours.
- Lightly spray the grill rack or
broiler pan and rack with vegetable oil spray. Preheat the grill on
medium high or preheat the broiler.
- Drain the tenderloin, pouring the
marinade into a small saucepan. Pour in the water. Bring to a boil
over high heat. Boil for 5 minutes.
- Put the pork on the grill or
broiler rack. Brush half the marinade over the pork. Grill the pork,
covered or broil 4 to 5 inches from the heat for 8 minutes. Turn
over. Using a clean brush, brush with the remaining marinade.
- Grill, covered, or broil for 8
minutes. Turn over. Grill, covered, or broil for 2-4 minutes or until
the internal temperature measures 160 degrees or until desired
doneness.
- Put the pork on a cutting board.
Lightly cover with aluminum foil. Let stand for 5 minutes.
- To serve, cut crosswise into thin
slices.
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