Recipe for June 12, 2007 

Grilled Pork Tenderloin with Asian Seasoning
* denotes ingredient usually available (in season) at the Lexington Farmers' Market

The trick to this recipe is to brine the tenderloin in advance. 
 It’s easy, quick and guarantees tender meat every time. 
The flavoring is slightly sweet, making it a hit with kids as well!

Brine

3 Tbs. kosher salt or 1 Tbsp. table salt
3/4 cup granulated sugar
2 cups hot water
2 cups cold water
*2 pork tenderloins (1 -2 lbs)

While the pork is brining, make the wet paste.

Asian BBQ Wet Paste

*2 large cloves garlic, minced (1 Tbs)
3-inch piece of ginger, peeled and minced (3 Tbs)
*2 medium scallions, white and green parts minced (3 Tbs)
2 1/2 Tbs. light brown sugar

1 Tbs. soy sauce or hoisin sauce*
1 Tbs. sesame oil
1 tsp. chile paste* or 1/2 tsp. red pepper flakes
1 tsp. five spice powder*

*available in Asian section of supermarket; five spice powder is available in dried spice section

Heat charcoal or gas grill to medium-hot. 

Rub paste all over pork tenderloins. It will be a little messy, but worth it!

Grill tenderloins for 2 _ minutes per side for a total of 10 minutes; move to cooler part of grill and cook for 2-3 minutes more. Tenderloin is done when internal temperature is 145 degrees or slightly pink in the center. 

Remove from grill and let rest on a cutting board for 5 minutes. 

Slice into 1-inch thick pieces and serve.

This recipe was adapted from Cooks Illustrated by Leslie Wilcott Henrie