Monday, September 29, 2014

Teriyaki Pork Tenderloin

All this week I'll be presenting recipes from a new favorite cookbook, The Southern Tailgating Cookbook.  On Friday, I'll be giving this cookbook away during the radio show (8:20 am on WDUN 550) to one lucky listener.  This is a great cookbook for all of your tailgating and football-watching needs.  By the way, I am not getting any kind of reimbursement for this promotion. It's all just for fun!!

· 3 pounds pork tenderloin, trimmed
· 1/3 cup fresh ginger, peeled and chopped into small pieces
· 1/3 cup soy sauce
· ¼ cup chopped shallots
· 3 tablespoons honey
· 3 tablespoon sesame oil
· 1 tablespoon finely chopped garlic
· ½ teaspoon coarse ground black pepper
· ¼ teaspoon crushed red pepper flakes
· ¼ teaspoon Tabasco sauce
· 1/3 cup canola oil

1. In a medium-sized bowl, whisk together the ginger, soy sauce, shallots, honey, sesame oil, garlic, pepper, red pepper flakes, and Tabasco. While whisking, pour in the canola oil.
2. Place the tenderloin in a large sealable plastic bag. Pour the marinade into the bag to cover the tenderloin. Seal the bag and refrigerate overnight. Transport to tailgate spot in a cooler.
3. When ready to grill, place the tenderloin on an oiled grill and cook until an internal temperature of 145 degrees is reached. Remove from the grill, lightly cover with foil and let rest for 10 minutes. Remove the foil and serve.

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