Asian Spiced Pork Tenderloins
Courtesy of National Pork Board
Serve With:
Fresh baby spinach, sliced mushrooms and grilled peaches. Drizzle with Apricot Sauce.
Servings: 6
Fresh baby spinach, sliced mushrooms and grilled peaches. Drizzle with Apricot Sauce.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 2 -12-oz. pork tenderloins
Asian rub:
* 1 Tbsp. packed dark brown sugar
* 1 1/2 tsp. salt
* 1 tsp. Chinese five spice
* 3/4 tsp. freshly ground black pepper
Easy Apricot Sauce:
* 2/3 c. apricot preserves
* 1/4 c. seasoned rice vinegar
* 1/4 tsp. soy sauce
Asian rub:
* 1 Tbsp. packed dark brown sugar
* 1 1/2 tsp. salt
* 1 tsp. Chinese five spice
* 3/4 tsp. freshly ground black pepper
Easy Apricot Sauce:
* 2/3 c. apricot preserves
* 1/4 c. seasoned rice vinegar
* 1/4 tsp. soy sauce
What to do:
1. Prepare easy apricot sauce: Combine apricot preserves, seasoned rice vinegar, and soy sauce in small saucepan. Bring to boil; remove from heat. Cool to room temperature. Makes about 3/4 c.
2. To make the rub: combine brown sugar, salt, Chinese five-spice and pepper in small bowl.
3. Sprinkle and rub mixture evenly on surfaces of pork tenderloins.
4. Prepare a medium-hot fire in grill. Grill tenderloins, uncovered, over direct heat for 15-20 min. or until internal temperature reaches 145°F, turning tenderloins over halfway through cooking.
5. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 min.
6. To serve, cut pork tenderloins into 1/2-in.-thick slices and serve with sauce.
* By Chef Jack McDavid of Jack's Firehouse in Philadelphia, Pa.
* Nutritional information does not include suggested side dishes
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. To make the rub: combine brown sugar, salt, Chinese five-spice and pepper in small bowl.
3. Sprinkle and rub mixture evenly on surfaces of pork tenderloins.
4. Prepare a medium-hot fire in grill. Grill tenderloins, uncovered, over direct heat for 15-20 min. or until internal temperature reaches 145°F, turning tenderloins over halfway through cooking.
5. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 min.
6. To serve, cut pork tenderloins into 1/2-in.-thick slices and serve with sauce.
* By Chef Jack McDavid of Jack's Firehouse in Philadelphia, Pa.
* Nutritional information does not include suggested side dishes
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 240; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 65mg; Total Carbs: 28g; Fiber: 0g; Protein: 23g; Sodium: 850mg;