Name: Grilled Hoisin Pork Tenderloin with Cumin Onions
Ingredients: 9 ⅓ oz jar hoisin sauce; 1 cup red wine; ¼ cup soy sauce; 4 cloves of garlic, minced; 1 tsp hot sauce; 2 lbs pork tenderloin; 5 large yellow onions; 2 tbsp olive oil; Kosher salt and ground black pepper; 1 tbsp whole cumin seeds

CategoryMeats

Source: Metro, August 27, 2012
Region: Asian
Rating: Untried

Yields1 Serving

9 ⅓ oz jar hoisin sauce

1 cup red wine

¼ cup soy sauce

4 cloves of garlic, minced

1 tsp hot sauce

2 lbs pork tenderloin

5 large yellow onions

2 tbsp olive oil

Kosher salt and ground black pepper

1 tbsp whole cumin seeds

In large zip-close plastic bag, combine hoisin, wine, soy sauce, garlic and hot sauce. Seal bag and gently shake to mix well. Add pork tenderloin – then close bag and gently turn to ensure the meat is well coated. Refrigerate for at least two hours and up to 24 hours.

Trim ends from onions, then peel off outer layer of skin. Place onions in a second large zip-close plastic bag; add olive oil, a bit of salt and pepper, and cumin seeds. Seal bag, gently shake to coat evenly. Refrigerate until ready to grill meat.

When ready to cook, heat one side of the grill to medium high, the other side to low.

Using oil-soaked paper towel held with tongs, oil the grill grates. Add whole onions to cooler side of grill. Grill, covered, for 5 minutes. Turn onions, then add pork to cooler side of grill. Grill pork for 6 minutes per side. Remove onions when very tender and meat when it is seared on outside and reaches 145°F at centre.

Transfer pork and onions to a platter and let the meat rest for 5 minutes. Thinly slice the pork and server with an onion.

Ingredients