Mongolian Pork Tenderloin

Mongolian Pork TenderloinCuttin’ The Mustard
We have our cookbook club dinner this weekend, and I have to admit, I have yet to sample many of the recipes from our book. It happens. Sometimes there’s just no time to actually cook, so I end up rolling the dice on a few recipes which I initially thought looked appetizing. (Well, that’s not totally true. I did make a few things…) The good news is our book is full of tasty bites. You might ask, how I can be so sure about the food, if I haven’t been cooking from the book? The answer is that I know it’s good, because the recipes are from Cindy Pawlcyn and Mustard’s Grill.

Known as a Truckstop Deluxe, Mustards Grill has been a Napa Valley landmark for the past 30 years, and no trip to Napa would be complete without eating there at least once. It has always been a favorite of my mother’s, and I remember as a kid being jealous of her going to lunch there with the rest of the Ya-Yas for birthday celebrations. Doesn’t get any better than a good lunch and some wine tasting with the girls!

One recipe I did make is the famous Mongolian Pork Chops, though I did it with pork tenderloins, because it was easier—and I’m a rebel. The ruling from my family was whether I use tenderloin or pork chops, the marinade is a definite keeper, and I plan on putting it into the summer grilling rotation. There is a lot of sugar in the marinade, so be careful when you grill…

Mongolian Pork Tenderloin 
Adapted from Mustard’s Grill by Cindy Pawlcyn
Serves 6

Two pork tenderloins

For the Mongolian Marinade
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 scallion, white and two-thirds of the green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black bean chile sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced
1 tablespoon sesame oil

Trim the pork tenderloins.

To make the marinade, combine rill the ingredients in a bowl and mix well. Coat the pork liberally with the marinade, and marinate for 3 hours and up to overnight, covered in the refrigerator.

Bring the pork to room temperature, and preheat the grill.

Sear the pork over the flame on all sides, for about 3 minutes total, then cover the grill and move the meat to a cooler spot if any flaming occurs.

After the meat is seared, turn half of the grill off, and move meat to to the turned off side of the grill. Cover, and cook for 10 to 15 minutes or until the internal temperature reaches 145-150 degrees, all the while, turning the meat from time to time.

Remove the meat from the grill; cover loosely with foil, and let it rest for about 5 minutes.

Carve the pork into thick slices and serve as is or with prepared Chinese Mustard or condiment of your choice.

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