Spicy Pork Tenderloins With Chili And Black Vinegar
Pork tenders are a totally underappreciated source of protein. They’re lean, flavorful, easy to cook, and when marinated, take on flavor very well. One tender will feed 2 people. I often split the tender open and pound it out lightly to form a large 1⁄2-inch-thick circle of deliciousness.
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- Servings
- 6 Servings
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- Serving size
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1⁄6 recipe
Ingredients
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soy sauce (reduced-sodium)
- 1/8 cup
- 1/8 cup
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sesame oil (dark roast)
- 1 tbsp
- 1 tbsp
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Chinese black vinegar or rice vinegar
- 2 tbsp
- 2 tbsp
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light brown sugar
- 1 tbsp
- 1 tbsp
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fresh chili pepper, such as serrano, jalapeño, or Thai bird peppers (seeded and minced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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ginger root (minced)
- 1 tbsp
- 1 tbsp
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pork tenderloin (trimmed of fat)
- 2 lbs
- 907 g
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Asian Pork Chops
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Directions
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Combine soy sauce, sesame oil, vinegar, brown sugar, pepper, garlic, and ginger root in a medium bowl and put into a large, tightly sealed plastic bag. Marinate at least 15 minutes at room temperature or overnight in the refrigerator for best results.
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Preheat grill to medium-high heat and place on grill grate. Cook over direct heat for 15–18 minutes, turning occasionally until cooked through and crusted on the outside.