from Laurie Burrows Grad
Tired of the same hot dog and hamburger family cookouts? Try this fabulous dish that grandparents, grandkids, and parents can enjoy together. The best part is that the pork can even be served at room temperature so you can assemble all the other dishes easily.
I would serve the pork with roasted home fries from the oven and a big salad. I also love to make Chinese flavored asparagus, which are in season topped with sesame seeds, which can be served as a veggie dish or a salad.
The grandkids can help by marinating and setting the table. The grown-ups have to work the grill!
CHINESE GRILLED TENDERLOINS OF PORK
This very lean cut of meat is delicious hot from the grill or cold the next day with Light Wasabi Mayonnaise.
2 ¾ pound pork tenderloins
¼ cup hoisin sauce
2 tablespoons soy sauce
3 tablespoons dry sherry
2 tablespoons honey
2 tablespoons apricot preserves
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
Garnish: chopped scallion greens
Accompaniment: Light Wasabi Mayonnaise
1. Trim any fat and membrane from the pork and place it in a sealable plastic bag.
2. Combine the marinade ingredients in a small bowl, whisk to combine, and pour over the pork in the bag.
3. Seal the bag, pressing out any excess air and making sure the pork is coated on all sides. Place the bag in the refrigerator and marinate the pork overnight, turning once or twice.
4. Lightly coat an outdoor or indoor grill with nonstick cooking spray and preheat to high. (If using an oven broiler, preheat to high).
5. Remove the pork from the marinade and grill it, turning often and basting with the marinade for about 20 minutes, or until an inserted thermometer register 155°F. Discard any remaining marinade.
6. Remove the pork to a platter and allow it to rest for about 5 minutes before slicing and serving sprinkled with scallion greens and accompanied by the wasabi mayonnaise.
NOTES: I like to use a double set of sealable plastic bags when marinating the pork to keep the smells to a minimum in the refrigerator and to prevent any leaks. If time permits, I like to marinate the pork for 48 hours, which gives it an even richer flavor.
Laurie Burrows Grad is a cookbook author, television chef, food journalist, and activist/fundraiser for the Alzheimer’s Association. Her cookbooks include Make It Easy in the Kitchen; Make It Easy Entertaining; Make It Easy, Make It Light; and Entertaining Light & Easy. On a personal note, she is the enthusiastic babysitter for her nine-year-old grandson Lucas and his five-year old sister, Georgia.