» 1 or 2 pork tenderloin, silver skin removed
» 1⁄4 cup reduced sodium soy sauce
» 1⁄4 cup fish sauce
» 1⁄4 cup brown sugar
» 1 tsp sesame oil
» 3 green onions, cut into
» 2 cloves garlic, crushed
» 1 inch ginger root, grated or finely chopped
» Siracha or sambal to taste (optional)
Remove excess fat and silver skin from the pork tenderloin with a knife. In a bowl, mix soy and fish sauces, sesame oil, sugar and siracha. Whisk together until sugar has mostly dis- solved. Add green onions, garlic and ginger. Place tenderloin in a large Ziploc bag and pour in marinade. Get as much of the air out of the bag as you can. Allow to sit in the fridge for 4-6 hours, turning the bag over halfway through.
Just before grilling, preheat BBQ to medium-high. Remove the tenderloins from the bag and pat dry with paper towel. Put a little bit of vegetable or canola oil on a paper towel and quickly wipe the hot grills. Be careful not to get burned. A little smoke is normal. This will help prevent sticking.
Cook the tenderloin on medium high heat for 7 minutes with the lid open. Flip the tenderloin and cook for another 6 minutes with the lid open. Then shut off the BBQ, leave the pork on the grill and close the lid for 5 minutes.
Remove the pork. Allow to rest a few minutes longer to keep the juices locked in before slicing. Serve with baby bok choy, either lightly grilled or in a slaw with kimchee and shredded carrots.