Ingredients:
1/4 cup hoisin sauce
2 tablespoons chili-garlic sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 1 1/4-lb. pork tenderloin, patted dry
1/4 cup hoisin sauce
2 tablespoons chili-garlic sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 1 1/4-lb. pork tenderloin, patted dry
Directions
1. Preheat a gas grill to medium-high. Combine hoisin sauce, chili-garlic sauce, sesame oil and rice vinegar in a small bowl.
2. Brush pork all over with sauce. Place pork on grates. Cover and grill, turning several times with tongs, until an instant-read thermometer inserted into thickest part of tenderloin registers 150ºF, 12 to 15 minutes total. Transfer pork to a plate, tent with foil and let rest at least 5 minutes. Use a sharp knife to slice. Serve warm.
2. Brush pork all over with sauce. Place pork on grates. Cover and grill, turning several times with tongs, until an instant-read thermometer inserted into thickest part of tenderloin registers 150ºF, 12 to 15 minutes total. Transfer pork to a plate, tent with foil and let rest at least 5 minutes. Use a sharp knife to slice. Serve warm.
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