Although summer is halfway over, I’ve been grilling more than ever. In previous years, stepping behind the grill was very intimidating to me and would usually hand outdoor cooking duty over to my husband. Now, the grill and I are inseparable. I’ve become more comfortable coming up with my own marinades and dry rubs. I’ve also learned how to select perfect cuts of protein to have juicy results everyone would love. Although I don’t consider myself a grill master just yet, I’m well on my way to earning the title.
Pork, one of my favorite meats to prepare in a slow cooker, Dutch oven and sauté pan, has found its way to my grill. At first, I thought my grilling skills would be put to the test when I first grilled my first piece of juicy pork but little did I know, it has been one of the easiest meals I’ve prepared on a grill. The National Pork Board recommends you cook your pork like a steak, to an internal temperature of 145° F (medium rare) and 160° F (medium), followed by a three minute rest. I used a digital thermometer to ensure the proper range of doneness.
Achieving bold flavor is easy. Whether you’re cooking in a public park or in your own backyard, the end result is as simple as selecting the perfect tender piece of pork.
The National Pork Board wants you to know just how easy it is to prepare a tasty meal for your entire family. I can attest to that because I’ve been doing it all summer long. To do that, they’ve challenged comedian Donald Faison (Clueless, Scrubs) to crash the grill and bring a new life and flavor to your grilling menu. Here’s the video:
- 1 pound pork tenderloin
- 1/3 cup low sodium soy sauce
- 2 ½ tablespoons dark brown sugar
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1 tablespoon smooth peanut butter
- 2 garlic cloves, minced
- 1/3 cup green onions, chopped
- 16 (10-inch) bamboo skewers
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 1 tablespoon ground ginger (or 2 tablespoons grated ginger)
- 3 tablespoons green onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- Slice tenderloin in half lengthwise. On a working surface, place in a large gallon plastic bag or cover with plastic wrap. Pound with a meat mallet to approximately ¼-inch thick. Slice into 5”x1” strips.
- Soak skewers in water for a minimum of 30 minutes.
- Combine soy sauce, sugar, lime juice, olive oil peanut butter, garlic and green onions in a large gallon-size sealable plastic bag. Seal and shake to mix all ingredients. Add pork tenderloin strips and seal bag. Press and shake bag, making sure all ingredients have incorporated. Refrigerate for 2 hours. Remove from bag and discard marinade.
- Preheat grill to medium high.
- Thread 1-3 tenderloin strips with bamboo skewers and carefully place on grill. Cook for 3-4 minutes on each side. Remove from grill onto a serving platter and cover with aluminum foil. Let rest for 3 minutes before serving.
- Combine all sauce ingredients in a jar with lid. Shake well to combine.
- Serve skewers with dipping sauce.
This is a sponsored post by The National Pork Board. All opinions are my own. Thank you for supporting the brands I love that make this blog possible.