Charlene's Recipe

Huli Huli Pork

Category: email

Serves 8
Ready in 5 hours and 10 minutes

2 pork tenderloins (about 1 lb each)
3/4 cup ketchup
1/3 cup reduced sodium soy sauce
3 Tbsp packed brown sugar
3 Tbsp sweet Mirin cooking wine or lime juice
1 Tbsp grated fresh ginger
4 cloves garlic, minced
lime wedges and fresh herbs (optional)

Place pork in a large, heavy self sealing plastic bag and set in a shallow dish; set aside.
For marinade, in a small bowl combine the ketchup, soy sauce, brown sugar, wine or lime juice, ginger and garlic. Remove 3/4 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4-24 hours, turning bag occasionally.
Drain pork, reserving marinade. For a charcoal grill arrange hot coals around a drip pan. Test for medium high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with drained marinade. Cover and grill 15-20 minutes more or until an instant read thermometer registers 155 F when inserted into the thickest part of the meat. (For a gas grill, preheat grill. Reduce heat to medium high. Adjust for indirect cooking. Grill 10 minutes before slicing. (The meat's temperature will rise 5 degrees during standing.
Meanwhile, place reserved sauce mixture in a small saucepan; heat through Pass sauce with pork. Pass sauce with pork. Garnish with lime wedges and fresh herbs.