2 tbsp hickory barbecue sauce
1 tbsp light soy sauce
1 tbsp plain rice vinegar or cider
2 medium garlic cloves, minced
1 tsp minced peeled gingerroot
1/2 tsp Szechuan peppercorns, crushed
1 pound pork tenderloin, all visible fat
Vegetable oil spray
1/4 cup water
3 Lean Meat
Calories from Fat 37
Saturated Fat 1.4g
Dietary Fiber 0g
- In a large airtight plastic bag or
glass baking dish, stir together the marinade ingredients. Add the
pork and turn to coat. Seal the bag or cover the dish. Refrigerate
for 30 minutes to 2 hours.
- Lightly spray the grill rack or
broiler pan and rack with vegetable oil spray. Preheat the grill on
medium high or preheat the broiler.
- Drain the tenderloin, pouring the
marinade into a small saucepan. Pour in the water. Bring to a boil
over high heat. Boil for 5 minutes.
- Put the pork on the grill or
broiler rack. Brush half the marinade over the pork. Grill the pork,
covered or broil 4 to 5 inches from the heat for 8 minutes. Turn
over. Using a clean brush, brush with the remaining marinade.
- Grill, covered, or broil for 8
minutes. Turn over. Grill, covered, or broil for 2-4 minutes or until
the internal temperature measures 160 degrees or until desired
- Put the pork on a cutting board.
Lightly cover with aluminum foil. Let stand for 5 minutes.
- To serve, cut crosswise into thin