Sweet and Spicy Pork

Ingredients

For the Marinade
235ml lime juice
235ml pineapple juice
235ml chilli oil
2½ tbsp ground cumin
2 tbsp fish sauce
1 tbsp hot chilli oil
1 tbsp crushed garlic
1 tbsp ginger, finely chopped
1 tsp salt
1 tsp granulated sugar
½ tsp freshly ground black pepper

2 pork tenderloins, about 450g each, trimmed of excess fat and silver skin

Method

1. In a small bowl combine the marinade ingredients.
2. Place the tenderloins in a large, re-sealable plastic bag set inside a shallow dish. Pour the marinade over the pork, press the air out of the bag and seal tightly. Refrigerate for 4 to 6 hours, turning the bag occasionally.
3. Let the tenderloins stand at room temperature for 20 to 30 minutes before grilling. Remove the tenderloins from the bag and discard the marinade. Grill over direct medium heat (350°F to 450°F) until the meat is barely pink in the centre and the internal temperature reaches 150ºF, 15 to 20 minutes, keeping the grill lid closed as much as possible. Remove from the grill and let rest for 3 to 5 minutes before carving crosswise into thick slices. Serve warm.

From Weber’s Ultimate Barbecue Book by Matthew Drennan