he large end of the pork tenderloin, going in as deep as
side to cool. Spread over pork tenderloin then roll up and secure
egrees C).
Slice the pork almost in half, but do
ogether in a bowl. Lay pork tenderloin on a flat work surface
nd mix well.
Pork Tenderloin:.
Butterfly tenderloin and pound out until
190 degrees C).
Cut pork tenderloin down the center lengthwise nearly
Remove from heat.
Place pork tenderloin on a work surface; lay
br>Butterfly pork tenderloin, cutting to but not through pork. Open pork, and place
egrees C).
Cut the pork tenderloin from one side through the
f the way through pork tenderloin and spread tenderloin open. Pound the meat
Cut lengthwise slit in each pork tenderloin, cutting to but not through
Place pork tenderloin in large ziploc bag.
Peel and lightly crush garlic.
Add garlic and ginger to bag.
Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
Pour over pork tenderloin.
Marinate in ziploc bag in fridge for up to 3 days.
(3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
Grill on BBQ or broil in oven until medium (about 15 minutes).
Very dark and tasty with a light pink centre.
Great over rice or with baked potatoes and grilled asparagus.
Split pork tenderloin lengthwise two-thirds of the
Place tenderloin in a large storage bag
ater use.
Place the pork tenderloin in a 9x13 baking dish
ake the pesto.
Butterfly pork and pound until 1/4
Trim the tenderloin by cutting off all silverskin.
month.
Make the Tenderloin:Use a metal skewer to
Using a sharp knife, butterfly pork down the centre lengthwise being
ix well.
Place the pork tenderloin into the water, salt, and