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Grilled Miso-Orange-Sesame Pork Tenderloin

Grilled pork with classic Asian flavors of soy, sesame, and ginger is enhanced further by the addition of orange and miso.
Course dinner, Lunch
Cuisine American, Asian, Barbecue, Grill
Prep Time 10 minutes
Servings 4 people

Equipment

  • 1 Medium-sized bowl
  • 1 Whisk
  • measuring spoons
  • 1 gallon-sized zip-top bag
  • grill or grill pan

Ingredients

For the Marinade

  • 2 T. white miso paste
  • ⅓ cup fresh orange juice
  • 2 teaspoon sesame oil
  • 1 tablespoon low salt soy sauce
  • 1 tablespoon miran cooking wine
  • 1 tablespoon seasoned rice wine vinegar
  • 2 teaspoon dehydrated grated orange peel or 1 T. fresh
  • 1 teaspoon finely minced fresh ginger
  • 1 large clove of grated garlic
  • 1 tablespoon hoisin sauce

For the Pork

  • 1 1 ¼ pound pork tenderloin (trimmed) You can have your butcher trim the silver skin for you or do it yourself. Either way, you will want to remove it before marinating as it gets very tough when cooked.
  • neutral high smoke point oil for the grill grape seed or canola works well

Instructions

  • In a medium-sized bowl, combine all of the marinade ingredients. Whisk thoroughly until well incorporated and slightly thickened.
  • Pour the marinade into a gallon-sized zip-top bag, add the pork, and seal the bag eliminating as much air as possible. Wrap the bag around itself tightly and place it in the refrigerator. Marinate for at least an hour and up to eight turning ever so often to ensure the pork is evenly coated with the marinade.
  • 30 minutes before you plan to grill, remove the pork from the refrigerator. Remove the pork from the bag allowing any excess marinade to drip into the bag. Reserve the marinade. Place the pork on a plate and cover loosely with plastic wrap.
  • Heat your grill or grill pan on medium-high (grill 400 degrees.) While the pork is sitting, add the marinade to a small pan and bring to a boil. Reduce and cook for 5 minutes on medium-low until the sauce has reduced and thickened. Add in the hoisin sauce and stir to combine. Keep on low while the pork cooks.
  • Once the pork has sat for 30 minutes or so, lightly grease the grill grates with neutral oil then place the pork on the grill. Grill at 400 degrees for 3-4 minutes on each side. Continue cooking and fliping back and forth every few minutes until a meat thermometer inserted in the thickest part of the loin reaches at least 155 degrees. Remove and let rest for at least 10 minutes. Slice the pork in 1-inch rounds. Lay on a plate a drizzle with the warm cooked marinade. Garnish with additional orange zest or chopped chives.

Notes

Note: This dish pairs well with a roasted squash puree. For this easy side accompaniment, roast Kabocha or Butternut squash until very soft. Puree with brown butter, orange zest, salt, pepper and a dash of harissa or hot sauce.