Tuesday, June 14, 2011

Beijing Beauty

Makes 6 Servings


1/4 hoisin sauce
2 tbsp freshly squeezed lemon juice
1 tbsp each Dijon mustard and liquid honey
1 tbsp each toasted sesame oil and reduced-sodium soy sauce
1 tbsp grated gingerroot
2 tsp minced garlic
2 tsp grated lemon zest

3 pork tenderloins (12 oz each)

1.  To make glaze, combine all ingredients in a small bowl and mix well.  Set aside.

2.  Preheat grill to medium-high setting.  Spray grill rack with cooking spray or brush lightly with oil.  Grill pork for about 16 minutes, turning occasionally.  Pork should be just slightly pink in the center.  Do not overcook pork or it will be dry.

3.  Brush pork generously with glaze durning the last 5 minutes of cooking time.  Baste, baste, baste!  The more you baste, the better the taste!

4.  Place pork on a cutting board, cover loosely with foil, and let rest for 5 minutes.  Cut pork into thin slices and serve.

Recipe taken from

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