Hawaiian Huli-Huli Port Tenderloins
Eric and I liked it. I prefer general Tso sauce. We used a 6 pack of tenderloins a little over a pound. I dont think there is enough sauce unless you make a small batch like I did or grill like they said. I don't think you would have enough sauce if you used that much meat and did it my way.
Next time however instead of doing as it states look at bottom for the way I will try it next
2.2 lbpork tenderloins or chops (i used a package of 6)
1/3 csoy sauce
3 Tbspbrown sugar, firmly packed (i used 5)
4 clovegarlic (i used a heaping tablespoon jar diced )
1 Tbspgrated ginger (i used candied ginger and used 2 pieces diced)
How to Make Hawaiian Huli-Huli Port Tenderloins
- Place pork in a heavy zip lock plastic bag set in a shallow dish; set aside. In a bowl, combine all marinade ingredients, mix well, set aside 3/4 cup of marinade in a small container with cover and chill until needed. Pour the remaining marinade over pork; seal bag and refrigerate 4-24 hours, turning bag occasionally.
- Drain pork, reserving marinade. Place pork on grill rack over pan, cover and grill over medium-high heat for 20 minutes. Brush with marinade from the bag, cover and grill 15-20 minutes more or until an instant-read thermometer inserted in the thickest part. Remove pork from grill and cover with foil; let stand 10 minutes before slicing.
- This is what I did: Put the meat in the bag as stated above with all the sauce. then poured it all in a baking dish and cooked 30 minutes at 375. Saw the sauce wouldn't thicken up like I wanted so I poured it all into a fry pan and cooked on med until the sauce was thick, turning the meat every 5-10 minutes.
- Next time I will slice the pork in thin strips, sauted with chunks of onion in sauce until sauce is thick then add freshly cooked snow peas and toss. then serve over noodles or rice. I think it would be great that way.