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Barbecue Pork Tenderloin a la Asia

1/4 cup ketchup
3 garlic cloves
2 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. brown mustard
1 Tbsp. frozen orange juice concentrate
2 tsp. sesame oil
1 tsp. ground ginger
1/2 tsp. red pepper flake
2 Tbsp. fresh mint or basil, shredded fine
2 Tbsp. fresh cilantro, washed, dried, and shredded fine
1 lb. pork tenderloin

Place oven rack in second position from the top. Spray broiler pan with non-stick spray and heat broiler to high. Let heat at least 10 minutes. Place garlic gloves in work bowl of food processor and pulse until finely chopped. Add all ingredients, (except the pork) and process until well combined. Leave at room temperature 1 hour. Remove pork from packaging and pat dry with paper towel. Use a basting brush to liberally paint paste on meat. Return to refrigerator (uncovered) for another hour. Place tenderloin on broiler pan and cook, with the oven door cracked, for 5 minutes. Turn and cook another 5 minutes. Close the oven door, turn off the heat and cook another 5 minutes or until an instant read thermometer inserted into the center of the meat registers 160 degrees. Remove meat, cover lightly with heavy-duty aluminum foil, and rest for 10 minutes. Meanwhile, bring remainder of glaze mix to a boil in a small saucepan over high heat for 3 minutes. If too thick, thin with a little orange juice concentrate mixed with water. Slice thin on the bias and serve with the sauce. Serves 3–4.

 

 


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