Today the weather was picture perfect and we decided to spend time outdoors grilling. As my family loves all types of hot sauce,it was decided to try out a recipe from Bon Apetit magazine featuring the popular hot sauce Sriracha.This sauce is smooth and hot and lends great flavor to just about everything you add it to. I amended the recipe to suit our taste and grilled vegetables alongside as well. I took the balance marinade and cooked it down till slightly thickened,stirred in some butter and finally burbon,just awesome!!!
Recepie adapted from Bon Apetit magazine
Photograph by Rahul Mahtani
2 pork tenderloins
1 cup soy sauce
1/2 cup brown sugar
1/2 cup orange juice
1 to 4 tablespoons Sriracha sauce
1 tablespoon pomegranate molasses
2 star Anise pods
1 ” piece ginger,thinly sliced
4 cloves garlic,thinly sliced
4 fresh Kaffir leaves,sliced down the center
1/2 cup cilantro stems,tied together with twine.
1/4 cup Burbon
ground white pepper
Wash and throughly dry pork tenderloins.Set aside.
Mix all ingredients together except the pork.
Place pork in a resealable bag.Pour on half the marinade. Seal the bag and remove any air. Massage pork through sealed bag making sure the pork is well covered with marinade. Place in refrigerator for 4 to 24 hours.
Pour balance marinade in a heavy bottom pan.Turn on flame and cook down sauce till thickened.Off heat and stir in 1 tablespoon of cold butter.Pour into a saucepot.
Preheat grill to 350*F
Grill pork until done.
Remove from grill and tent with foil for 5 minutes allowing the pork to rest.
Place on cutting board and slice thinly. Place on serving dish and drizzle with sauce and fresh cilantro.Serve
Filed under: asian, Pork | Tagged: Asian pork, Asian spicy grilled pork tenderloin, Quick and easy pork tenderloin, Sriracha Asian grilled pork tenderloin, Sriracha marinated pork tenderloin | Leave a Comment »