Grilled Butterfly Pork Tenderloin with Hoisin-Mint Sauce Recipe by JeanMarie Brownson
Step 1: Divide the hoisin-mint mixture in half; set aside half of the mixture for later use as a sauce.
2nd step: Cut and floss the pork tenderloin as follows: Using a sharp knife, remove all the silver skin from the outside of the tenderloin. Then cut the fillet lengthwise down the middle, making an incision about 1 inch deep. Open the cutout like a book. Make a longitudinal incision about ½ inch deep on each side of the first cut. Again, open the net like a book or unfold a letter. Place a piece of plastic wrap over the meat; Use a meat mallet to pound the fillet to a uniform épaisseur inch thickness.
Step 3: Place the pork tenderloin on a baking sheet; spread the rest of the hoisin-mint marinade on both sides of the meat. Let stand at room temperature, about 30 minutes, or refrigerate, lightly covered for several hours.
Step 4: Prepare a charcoal grill; let the coals burn until covered with gray ash. Or heat a gas grill over medium heat. Heat the grill rack.
Step 5: Place the pork and onion slices on the grill directly over the heat source; cover the grill and cook for 7 minutes. Flip the meat and onions. Grill, covered, until pork is almost firm when pressed and onions are crisp and tender, about 3 minutes.
Step 6: Place on a cutting board to rest for 5 minutes before thinly slicing.
Step 7: Drizzle the meat with the reserved hoisin-mint sauce. Sprinkle with sliced mint leaves. Serve with grilled onions and jasmine rice.