ASIAN BARBECUED PORK TENDERLOINS

Mix all marinade ingredients in a large ziplock bag (or in a bowl big enough to hold the tenderloins).  Marinade for at least 3 hours or in fridge overnight.  Periodically, turn the meat to redistribute the marinade.  Bring the tenderloins to room temperature for 1 hour before grilling.

Drain marinade into a large saucepan before grilling the tenderloins and set aside.

Preheat the grill to medium high heat (about 400-425 degrees).  Place the tenderloins on the hot grill and let cook for 15-20 minutes turning every 7-8 minutes to get a good sear on all sides. Cook to medium doneness, about 140-145 degrees – do not overcook!  Remove from the grill and cover with foil to rest for 10-15 minutes before cutting.  Slice on the bias into ¼” medallions.  The meat may be pink in the center which is perfect!!

Cook remaining marinade over medium heat, whisking frequently until it comes to a boil.  Let cook on a low boil for 8-10 minutes while the pork rests.  Watch it closely so it doesn’t boil over.  Whisk the corn starch into the water until it dissolves.  Add this mixture to the saucepan and stir until sauce thickens and is silky in texture.

Serve the sliced tenderloin medallions over rice or couscous and drizzle with lots of that yummy sauce.