Ingredients
2 pork tenderloins
1/2 tsp. ground ginger
1/2 medium onion, minced
2 cloves garlic, minced
1 tsp. crushed basil leaves
1 1/2 tsp. parsley
3 Tbsp. soy sauce
2 Tbsp. salad oil
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Slice tenderloins into 3/4-inch medallions. Combine remaining ingredients and process in food processor or blender until well mixed. Pour over meat and marinate for 1 hour or overnight. Grill over hot coals 20 to 30 minutes. Yields 4 to 6 servings.