Barbecue Pork Loin

This Barbecue Pork Loin Recipe gives an Asian flair to pork tender loins. The marinade of soy sauce, brown sugar and rice wine vinegar tenderize the pork loin as they impart their flavor.

You can keep the tenderloins in the marinade for up to 5 days.

The outside of the tenderloin develops a wonderful crust as it sears, and it holds the moisture of the meat inside, making it a very tender piece of meat.

Serve with the hot mustard sauce on the side or drizzled directly over the sliced pork. The spiciness from the horseradish contrasts perfectly with the tangy flavor of the marinade.

Prep Time: 5 minutes + overnight to marinate
Cook Time: 15 minutes
Ready In: 20 minutes + overnight to marinate

Barbecue Pork Loin with Mustard Sauce

2 pork tenderloins (3/4 pound) trimmed of excess fat
1/4 cup soy sauce
2 tablespoons rice wine vinegar
4 tablespoons golden brown sugar
1 teaspoon ground ginger powder
1 teaspoon peanut or olive oil

1/4 cup Dijon mustard
1 tablespoon honey
1 teaspoon prepared horseradish
1 teaspoon sesame oil

Whisk together the soy sauce, rice wine vinegar, brown sugar and ginger powder. Pour into a resealable plastic bag and add the 2 tenderloins. Marinate the pork overnight, turning the bag frequently to evenly marinate the meat.

Whisk together the Dijon mustard, honey, horseradish and sesame oil. Refrigerate in a covered container until ready to use.

Heat the peanut oil in a large skillet. Remove the tenderloins from the marinade and sear them over a medium flame. Turn the meat as it browns, so that all sides are evenly seared.

Take the skillet off the heat and pour in the marinade. Cover the pan and simmer over low heat, turning the tenderloins frequently. Bake for 10 to 15 minutes, or until the meat reaches an internal temperature of 160F.

Let the tenderloins rest on a work surface for 5 minutes, then slice them and drizzle with the hot mustard sauce, unless you choose to serve it on the side.

Good To Know - The marinating speeds up the cooking time, so if you don't marinade the tenderloins overnight, they may take a little longer to cook.

The pork can also be grilled on a gas grill, but needs to be cooked over indirect heat. The outside crust won't form quite as well, and the meat may be drier from spending a much longer cooking time.

Try wrapping them in heavy aluminum foil and moving them over direct heat. They won't form the same crust as you get from searing them, but the meat should still be moist.

Food For Thought - Spice up the marinade with a teaspoon of chili garlic paste, available in most markets with an Asian food section. Use a tablespoon of fresh ginger root and 2 cloves of garlic, both minced, and 1/2 teaspoon of sesame oil to intensify the flavor of the marinade.