GRILLED HOISIN PORK with CUMIN ONION
- 1 (9.4-ounce or so) jar hoisin
- 1 cup red wine
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 teaspoon hot sauce
- 2-pounds pork tenderloins
- 5 large yellow onions
- 2 tablespoons olive oil
- Kosher salt and ground black
- 1 tablespoon whole cumin seeds
In a large zip-close plastic
bag, combine the hoisin, wine,
soy sauce, garlic and hot sauce.
Seal the bag and gently shake to
mix well. Add the pork tenderloins,
then close the bag and
gently turn to ensure the meat is
well-coated. Refrigerate for at
least 30 minutes and up to 24
Trim the ends from the onions,
then peel off the outer
layer of skin. Place the onions in
a second large zip-close plastic
bag; add the olive oil, a bit of salt
and pepper, and the cumin
seeds. Seal the bag, then gently
shake to coat evenly. Refrigerate
until ready to grill the meat.
When ready to cook, heat one
side of the grill to medium-high,
the other side to low.
Using an oil-soaked paper
towel held with tongs, oil the
grill grates. Add the whole onions
to the cooler side of the
Grill, covered, for 5 minutes.
Turn the onions, then add the
pork to the cooler side of the
grill. Grill the pork for 6 minutes
per side. Remove the onions
when they are very tender, and
the meat when it is nicely seared
on the outside and reaches 145 F
at the center.
Transfer the pork and onions
to a platter and let the meat rest
for 5 minutes. Thinly slice the
pork and serve with an onion.
Makes 4 dinners and 2 lunches.