Grilled Hawaiian huli huli pork

By á-39535

pork

Ingredients

• 2 pork tenderloin (about 1 lb each)
• 3/4 cup ketchup
• 1/3 cup reduced sodium soy sauce
• 3 tablespoons packed brown sugar
• 3 tablesspoons sweet mirin cooking wine (or lime juice)
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• lime wedge, for garnish
• 1 sprig fresh herb, for garnish

Details

Adapted from food.com

Preparation

Step 1

Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.

For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

Drain pork.


FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat.

FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above.

Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5°F during standing.).


Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork.


Garnish with lime wedges and sprigs of fresh herbs.