So in Singapore you see the same old repeats on the tube night after night after night after night… you get my point! Well, we’re big followers of the Asian Food Channel and one of our favorites is the dude from “Good Eats”, Mr. Alton Brown. He’s got a recipe for Pork Tenderloin that is out of this world as we tried it tonight on pork loin from the “Pork Lady”, instead of tenderloin… and my goodness, was this a hit.
Here’s the recipe for what we used…Pork Loin FFTP (FRESH FROM THE PIGGY!) and about 1.75 lbs worth…
1 whole pork loin, approximately 1.5 – 2 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
3 nuclear hot chili peppers – seeds and all
1 teaspoon vegetable oil
1 tablespoon chopped fresh parsley leaves
Directions
Trim the pork pork loin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add chili pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
Remove the pork loin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
Get the BGE ready and place the cooking grate on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes. The temperature was between 350 and 400 degrees F.
Brush the grill with vegetable oil. Remove the pork loin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 20 minutes (given the size of the loin), turning every 1 1/2 to 2 minutes, until the pork loin reaches an internal temperature of 140 degrees F or 60 C for the rest of us non-Americans…
Remove the pork loin from the grill and place on a large piece of heavy-duty aluminium foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
We added grilled portobello mushrooms with herb garlic butter….YUM along with brown rice done with garlic and chicken stock. What a combination. For dessert….well I’m still waiting for slice of what’s left of Heather’s famous Marzipan Cheesecake!
Bon Apetite and thanks for pushing us over the 1,000 visitors mark tonight!
R&H
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