Hawaiian Pork Tenderloin Recipes

Steps:

• In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic.
• Cook until simmers and then keep warm, reducing the stock.
• Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat.
• Remove from grill when done (170°, about 1 hour on low heat). Grill vegetables and pineapple during last half of the cooking time and serve with the meat.

Steps:

• Directions step 1 ingredients 1 cup Cola 1/2 cup Soy Sauce 1 tablespoon Thai Chili Sauce 3 cloves Garlic 1 pound Pork Tenderloin instructions Preheat grill or grillpan to medium-high. Put the cola, soy sauce, chili sauce and garlic into a blender. Blend until the garlic is puréed into the liquid. Put the tenderloin and the pureed liquid into a plastic bag, removing all the air, and seal. Let the pork marinate for at least two hours in the refrigerator. step 2 ingredients 1 bunch Scallions Vegetable Oil Salt and freshly ground Pepper 1 Mango instructions While your pork is marinating, drizzle scallions with oil, then season with salt and pepper. Lightly grill them and then let them cool. Peel your mango and slice it into spears. Drizzle mango with oil, season with salt and pepper and grill until marks form. step 3 ingredients instructions Take your pork out of the marinade and reserve the liquid. Pat your pork dry with a paper towel, then brush the pork with oil. Sear the pork on a grill or in a grill pan until caramelized, then transfer to oven and continue cooking in a 350º oven until the internal temperature reaches 140°. step 4 ingredients 2 tablespoons Cornstarch instructions In a sauce pan, whisk 2 tablespoons of cornstarch into the marinade liquid and then bring it up to a boil, cooking until thickened. step 5 ingredients 1 bunch Cilantro 8 Hawaiian Bread Slider Buns instructions After your pork has been cooked and rested, slice it and assemble your sandwiches with the sauce, grilled scallions, fresh cilantro, grilled mango and pork on slider sized Hawaiian bread buns. Helpful Tips: 1. These sliders can be made with any kind of meat. 2. For a smoother sauce, make a slurry with the cornstarch before incorporating it into the marinade. To make a slurry, whisk equal parts cornstarch and water in a separate bowl until smooth. 3. Let your meat rest after cooking to keep all of the juices locked inside. print recipe step 1 ingredients 1 cup Cola 1/2 cup Soy Sauce 1 tablespoon Thai Chili Sauce 3 cloves Garlic 1 pound Pork Tenderloin instructions Preheat grill or grillpan to medium-high. Put the cola, soy sauce, chili sauce and garlic into a blender. Blend until the garlic is puréed into the liquid. Put the tenderloin and the pureed liquid into a plastic bag, removing all the air, and seal. Let the pork marinate for at least two hours in the refrigerator. step 2 ingredients 1 bunch Scallions Vegetable Oil Salt and freshly ground Pepper 1 Mango instructions While your pork is marinating, drizzle scallions with oil, then season with salt and pepper. Lightly grill them and then let them cool. Peel your mango and slice it into spears. Drizzle mango with oil, season with salt and pepper and grill until marks form. step 3 ingredients instructions Take your pork out of the marinade and reserve the liquid. Pat your pork dry with a paper towel, then brush the pork with oil. Sear the pork on a grill or in a grill pan until caramelized, then transfer to oven and continue cooking in a 350º oven until the internal temperature reaches 140°. step 4 ingredients 2 tablespoons Cornstarch instructions In a sauce pan, whisk 2 tablespoons of cornstarch into the marinade liquid and then bring it up to a boil, cooking until thickened. step 5 ingredients 1 bunch Cilantro 8 Hawaiian Bread Slider Buns instructions After your pork has been cooked and rested, slice it and assemble your sandwiches with the sauce, grilled scallions, fresh cilantro, grilled mango and pork on slider sized Hawaiian bread buns. Helpful Tips: 1. These sliders can be made with any kind of meat. 2. For a smoother sauce, make a slurry with the cornstarch before incorporating it into the marinade. To make a slurry, whisk equal parts cornstarch and water in a separate bowl until smooth. 3. Let your meat rest after cooking to keep all of the juices locked inside. print recipe