Grilled butterflied pork tenderloin with hoisin-mint sauce
Prep Time:
55 minutes
Cook Time:
10 minutes
Servings:
Ingredients
  • 1/2 cup hoisin sauce
  • 1/4 cup unsweetened rice vinegar
  • 1/4 cup tamari soy sauce
  • 2 tablespoon sweet paprika
  • 1 tablespoon worcestershire sauce
  • 4 cloves garlic, crushed
  • 2 teaspoon pureed ginger (refrigerated in a tube) or finely minced fresh ginger
  • 4 to 6 tablespoons finely chopped fresh mint leaves, about 6 large sprigs
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/2 cup hoisin-mint marinade, see recipe
  • 1 1/2 pound pork tenderloin (or boneless, skinless chicken thighs or breasts or 3 pounds bone-in, skin-on chicken thighs)
  • 1 very large white onion, peeled, cut into 4 to 5 thick slices
  • thinly sliced fresh mint leaves
  • cooked jasmine rice
Directions
  1. Step 1: Mix all ingredients in a small bowl. Refrigerate covered for up to 1 week.
  2. Step 1: Divide the hoisin-mint mixture in half; set aside half of the mixture to use later as a sauce.
  3. Step 2: Trim and butterfly the pork tenderloin as follows: Use a sharp knife to remove all of the silver skin from outside of the tenderloin. Then cut the tenderloin lengthwise down the middle, making an incision about 1 inch deep. Open the cut like a book. Make a lengthwise incision about ½ inch deep on either side of the first cut. Again, open the tenderloin like a book or unfolding a letter. Place a piece of plastic wrap over the meat; use a meat mallet to pound the tenderloin into a uniform ¾-inch thickness.
  4. Step 3: Put the pork tenderloin on a baking sheet; spread the remaining hoisin-mint marinade over both sides of the meat. Let stand at room temperature, about 30 minutes, or refrigerate loosely covered up to several hours.
  5. Step 4: Prepare a charcoal grill; let coals burn until covered in gray ash. Or heat a gas grill to medium hot. Heat the grill grate.
  6. Step 5: Put pork and onion slices on grill directly over the heat source; cover grill and cook, 7 minutes. Flip meat and onions. Grill covered until pork is nearly firm when pressed and onions are crisp-tender, about 3 minutes.
  7. Step 6: Remove to a cutting board to rest for 5 minutes before slicing thinly.
  8. Step 7: Drizzle meat with the reserved hoisin-mint sauce. Sprinkle with sliced mint leaves. Serve with grilled onions and jasmine rice.