Grilled Sweet and Spicy Hoisin Glazed Pork Tenderloin Roast
By Dan SouzaPublished on May 29, 2013
Time
1¾ hours, plus 1 hour brining
Yield
Serves 6
Ingredients
Tenderloin
2 pounds pork tenderloins (2 loins, 1-pound each), trimmed3 tablespoons table salt, for briningVegetable oil spraySweet and Spicy Hoisin Glaze
1 teaspoon vegetable oil 3 garlic cloves, minced1 teaspoon grated fresh ginger ½ teaspoon red pepper flakes ½ cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon rice vinegarBefore You Begin
Since brining is a key step in having the two tenderloins stick together, we don’t recommend using enhanced pork in this recipe.
Instructions
- Lay tenderloins on cutting board, flat side (side opposite where silver skin was) up. Holding thick end of 1 tenderloin with paper towels and using dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely covered with shallow grooves. Repeat with second tenderloin. Dissolve 3 tablespoons salt in 1½ quarts cold water in large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
- Meanwhile,heat oil in small saucepan over medium heat until shimmering. Add in garlic, ginger, and pepper flakes; cook until fragrant, about 30 seconds. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Transfer ⅓ cup glaze to bowl for grilling; reserve remaining glaze for serving.
- Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick end of 1 tenderloin matches up with thin end of other. Spray five 14-inch lengths of kitchen twine thoroughly with vegetable oil spray; evenly space twine underneath tenderloins and tie. Brush roast with vegetable oil and season with pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Place roast on cooler side of grill, cover, and cook until meat registers 115 degrees, 22 to 28 minutes, flipping and rotating halfway through cooking.
- Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 to 6 minutes. Brush top of roast with about 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 to 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
- Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Carefully remove twine and slice roast into ½-inch thick slices. Serve with remaining glaze.
for the tenderloin
for the sweet and spicy hoisin glaze
Time
1¾ hours, plus 1 hour briningYield
Serves 6Ingredients
Tenderloin
2 pounds pork tenderloins (2 loins, 1-pound each), trimmed
3 tablespoons table salt, for brining
Vegetable oil spray
Sweet and Spicy Hoisin Glaze
1 teaspoon vegetable oil
3 garlic cloves, minced
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes
½ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
Test Kitchen Techniques
Ingredients
Tenderloin
2 pounds pork tenderloins (2 loins, 1-pound each), trimmed
3 tablespoons table salt, for brining
Vegetable oil spray
Sweet and Spicy Hoisin Glaze
1 teaspoon vegetable oil
3 garlic cloves, minced
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes
½ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
Test Kitchen Techniques
Ingredients
Tenderloin
2 pounds pork tenderloins (2 loins, 1-pound each), trimmed
3 tablespoons table salt, for brining
Vegetable oil spray
Sweet and Spicy Hoisin Glaze
1 teaspoon vegetable oil
3 garlic cloves, minced
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes
½ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
Test Kitchen Techniques
Why This Recipe Works
To solve the problem of the tail of the tenderloin cooking faster than the thicker head and also to create a more presentation-worthy cut, we tied two tenderloins together, making a larger roast. Brining and then cooking partially over indirect heat ensured maximum retained juices, and scraping the insides of the tenderloins with a fork helped them stick together after cooking. Finally, we put together a few potent protein-rich glazes that undergo flavorful Maillard browning on the grill.
Before You Begin
Since brining is a key step in having the two tenderloins stick together, we don’t recommend using enhanced pork in this recipe.
Instructions
- Lay tenderloins on cutting board, flat side (side opposite where silver skin was) up. Holding thick end of 1 tenderloin with paper towels and using dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely covered with shallow grooves. Repeat with second tenderloin. Dissolve 3 tablespoons salt in 1½ quarts cold water in large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
- Meanwhile,heat oil in small saucepan over medium heat until shimmering. Add in garlic, ginger, and pepper flakes; cook until fragrant, about 30 seconds. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Transfer ⅓ cup glaze to bowl for grilling; reserve remaining glaze for serving.
- Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick end of 1 tenderloin matches up with thin end of other. Spray five 14-inch lengths of kitchen twine thoroughly with vegetable oil spray; evenly space twine underneath tenderloins and tie. Brush roast with vegetable oil and season with pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Place roast on cooler side of grill, cover, and cook until meat registers 115 degrees, 22 to 28 minutes, flipping and rotating halfway through cooking.
- Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 to 6 minutes. Brush top of roast with about 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 to 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
- Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Carefully remove twine and slice roast into ½-inch thick slices. Serve with remaining glaze.
for the tenderloin
for the sweet and spicy hoisin glaze
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