Asian BBQ Pork Tenderloin

Asian BBQ Pork Tenderloin 

Ingredients:

2 pounds pork tenderloin

2/3 cup Oriental Toasted Sesame Oil

1 teaspoon Ginger

19 ounces Bottled Bar-B-Q Sauce

1 1/3 cups Soy sauce

4 cloves Garlic; minced

1 teaspoon MSG


Directions:

Mix all ingredients except the pork. Use 1/2 of the mixture as a marinade (pour over the tenderloins in a Ziploc bag).Add 1 ounce of rice wine vinegar to 1/4 of the mixture to use as a mop (baste) while grilling.Save the last 1/4 of the mixture as a dipping sauce.

Grill via direct heat over a medium hot bed of coals. Turn every few minutes and mop with the thinned sauce until the tenderloins hit 155 F internal temp. Wrap and foil and let rest about 20 minutes.

Slice the loins on a bias and serve with the remaining dipping sauce.

Crock Pot Brown Sugar Balsamic Glazed Pork Tenderloin

Crock Pot Brown Sugar Balsamic Glazed Pork Tenderloin

Ingredients:

2 pounds Pork tenderloin

1 teaspoon Ground sage

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 clove Garlic; crushed

1/2 cup Water

1/2 cup Brown sugar

1 tablespoon Cornstarch

1/4 cup Balsamic Vinegar

1/2 cup Water

2 tablespoons Soy sauce


Directions:

Mix together the seasonings: sage, salt, pepper and garlic.Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.

Cook on low for 6-8 hours.hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking.