Chile-Slashed Pork Tenderloin
Chile infuses this pork dish with tons of flavor and spice.
Prep Time: 10M
Cooking Time: 20M
Serves: Serves 4
- 1 pork tenderloin, about 1lb (450g)
- 1 red chile, deseeded and finely chopped
- 3 garlic cloves, finely chopped
- 2in (5cm) piece of fresh ginger, finely chopped
- 5 scallions, finely sliced
- 2 tbsp olive oil
- 4 tbsp soy sauce
- 4 tbsp rice vinegar
- 1 tbsp honey
- sea salt and freshly ground black pepper
- Heat the barbecue or charcoal grill until it is hot and any flames have died down.
- Make diagonal slashes halfway through the pork tenderloin at 11/4in (3cm) intervals. Mix together the remaining ingredients, and season with sea salt and black pepper. Spread liberally over the pork, ensuring that some of the mixture gets into the slashed openings.
- Place the whole pork tenderloin on the barbecue, and grill over medium heat for 20 minutes, turning carefully and frequently. Transfer to a plate, and leave to rest in a warm place for 10 minutes.
- To serve, cut the tenderloin on the opposite diagonal to the slashes into 1/2in (1cm) slices. Serve with a refreshing coleslaw.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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