| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Pork tenderloin |
| 3 |
lg |
Lime; juiced |
| 2 |
sm |
Garlic clove; minced |
| 1 |
sm |
Shallot; diced fine |
| 1 |
sm |
Jalapeno; seeded and minced |
| 3 |
tb |
Ginger root; minced |
| 3 |
tb |
Apple cider vinegar |
| 2 |
tb |
Sesame seeds |
| 1 |
tb |
Toasted sesame oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
For the marinade, finely mince or use food processor to mince ginger root,
garlic, shallot and jalapeno. Combine with remaining ingredients. Whisk
until blended. In a small plastic storage bag place pork with marinade and
refrigerate for 4 hours or overnight.
Place charcoal in a pyramid shape and light with either lighter fluid,
electric starter or chimney starter. Wait until coals are gray and spread
in a single layer for the direct heat method. Spray grid with non-stick
spray and let grid heat over the hot coals (the hotter the grid, the less
chance the food will stick). Place pork on hot grid, discard the marinade.
Cook 15-17 minutes on each side or until the juices run clear. Prior to
removal, spoon on additional sesame seeds.
Remove and slice on an angle for service.
Recipe by: Larry Gerber
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