| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 450 g | Pork Tenderloin (boneless) |
| 2/3 Tasse | Oriental Toasted Sesame Oil |
| 1 Teelöffel | Ground Ginger (fresh) |
| 19 x ca. 30 g | Bottled Bar-B-Q Sauce |
| 1 1/3 Tasse | soy sauce |
| 4 | Minced garlic cloves (large) |
| 1 Teelöffel | Msg (if desired) |
|
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill.
Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and Msg (if used) in a deep bowl and mix well (make sure the ginger is not not clumping.
Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer).
Remove pork from marinade and place on covered grill.
Add wet wood to grill firepan to insure adequate supply of smoke.
Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins.
|
|
Anmerkungen zum Rezept:
|
