GRILLED PORK TENDERLOIN RECIPE PIONEER WOMAN RECIPES

Steps:

• Whisk the mirin, soy sauce, vinegar, brown sugar, sesame oil, scallions, ¼ cup vegetable oil and two-thirds of the garlic and ginger in a 9 x 13-inch baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight. Heat a grill or grill pan to medium high. Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan, bring to a boil over high heat and boil to reduce slightly, about 5 minutes. Set aside to cool. Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center reaches 145°, 20 to 30 minutes. Remove to a cutting board and let rest for 10 minutes. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining garlic and ginger and cook until fragrant, about 30 seconds. Add the broccolini along with ¾ cup water and the salt. Cover and steam until the broccolini is bright green and crisp-tender, 5 to 6 minutes. Slice the pork and serve with the broccolini and rice. Drizzle the reduced marinade on top.

Steps:

• IMPORTANT: Be careful with the melted butter, as it gets very hot on the grill. Use long, heavy tongs and wear heavy gloves when transporting the pan of finished tenderloin.Using a sharp knife, carefully trim the silvery, tough membrane off the top of the tenderloin, leaving all the sections of the tenderloin intact. Place it into a heavy duty foil roasting pan and pour on the melted butter. Sprinkle on some of the seasonings, then place the pan on the grill. After the butter starts to get hot, let it cook for a good 10 minutes, then turn it over and season the other side. Turn the tenderloin every 7-8 minutes, or as it starts to brown. If butter cooks away, add more!Cook the tenderloin, turning occasionally, for a total of 20 to 30 minutes, depending on how thick it is. If using a meat thermometer, remove it when the temperature reaches 125 to 130 degrees. Transfer the tenderloin to a large baking sheet or cutting board and let it rest for 5 to 10 minutes before slicing. Slice as thin or thick as you'd like!