Grilled Pork Tenderloin with Broccolini
Try something new on the grill: soy-ginger pork tenderloin!
By Ree Drummond
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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 40 mins
For extra flavor, marinate the pork in the fridge overnight.
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Ingredients
- 1/4 cup mirin
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 Tbsp. packed light brown sugar
- 1 tsp. toasted sesame oil
- 2 scallions, thinly sliced
- 1/4 cup plus 1 tablespoon vegetable oil
- 3 garlic cloves, thinly sliced
- 1 3-inch piece fresh ginger, peeled and thinly sliced
- 2 pork tenderloins (about 2 1/2 pounds total)
- 1 1/2 lb. broccolini
- 1 tsp. kosher salt
- White rice, for serving
Directions
- Step 1Whisk 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.
- Step 2Heat 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.
- Step 3Meanwhile, 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.
- Step 4Heat 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.
- Step 5Slice the pork and serve with the broccolini and rice. Drizzle the reduced marinade on top.
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