Indonesian Pork Tenderloin

By Addie

From Houston, Texas, Margaret Haugh Heilman shares her favorite recipe for tangy grilled pork tenderloin. Marinated in soy sauce, lime juice, red pepper and ginger, the meat takes on plenty of flavor-and is special enough for company.

Ingredients

• 3 tablespoons lime juice
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoon stir-fry sauce
• 4-1/2 teaspoons grated fresh gingerroot
• 1 teaspoon crushed red pepper flakes
• 3 garlic cloves, minced
• 1 pork tenderloin (1 pound)

Preparation

Step 1

In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.


Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. Yield: 4 servings.
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REVIEWS:

OMGosh!! Made this last night on the grill and it was AWESOME! I seared both sides of a 2-lb loin roast over direct medium heat, then finished it over indirect heat for about 30 min. DH & daughter loved it and tonight I'm using the little that's left over for pork fried rice. I'll definitely be making this one often. Thanks!

I followed this recipe exactly and it turned out great. Tried once in the oven and once on the grill. Grill is definitely better.

Fantastic, flavorful AND easy... what more could you ask for??? However, after reading some of the reviewers comments, I didn't use the full amount of crushed red pepper and that was a BIG mistake on my part! Next time I make this the FULL teaspoon is going in! I'm ashamed of myself for wimping out on this because I should have just followed the recipe as it's written. There are plenty of other flavors going on here that the red pepper won't over power them but rather compliment them. I let the tenderloin marinate overnight because I do not believe 2 hours is anywhere near long enough. It was a very rainy day so we did not put this on the grill; instead I baked it at 350 degrees for 45 minutes and it was perfectly moist and delicious!

I made this pork for a dinner party we were having and it was a massive hit. I doubled the recipe as I was using 2-1 lb pork tenderloins. Instead of using stir-fry sauce, I used BBQ hoisin sauce and I used cayenne instead of the flakes. The end result was very tasty, tender pork and it got rave reviews from everyone.

This is a super recipe; very easy and very flavorful!. I knew my guests didn't have a taste for really hot seasoning so I cut back on the pepper by a third. I kept to the recipe except for that...and I used a meat thermometer and stopped the high heat grilling when the thermometer indicated 140F. I kept the meat resting and warming in the oven for about 30min while the rest of the meal was getting finished.... It was so delicious, the meat was tender and juicy and beautifully flavored; there was a little extra 'au jus' that was nice over the roasted potatoes. All in all the marinade was spot on and the cooking instructions were perfect too... Rave reviews from me and my guests tonight.

I will definitely be making this reciped again! Even my little finicky two and four-year-old girls gobbled it up. Very impressive! I've never grilled pork tenderloin before and was surprised at just how succulent it is. I added some cayenne pepper to the marinade, and it was phenomonal. It would have been wonderful without it, but we prefer things extra spicy.

Absolutely wonderful. Didn't have stir fry sauce so I substituted 2 T. olive oil and 1 1/2 sugar. May also have lightened up the red pepper by 1/4 t., but I don't think I needed to. Don't have a grill, so I did it on the stove top per other reviewers.