Ginger-Scallion Wet Rub
ByPublished on August 22, 2007
Time
10 minutes
Yield
Makes 1/3 cup, enough for 2 tenderloins
Ingredients
2 large cloves garlic, minced (about 1 tablespoon)2 inch piece fresh ginger, minced (about 2 tablespoons)2 medium scallions, white and green parts minced (about 3 tablespoons)2 tablespoons light brown sugar1 tablespoon hoisin sauce1 tablespoon toasted sesame oil1 teaspoon Asian chile pasteÂĽ teaspoon five-spice powderÂĽ teaspoon table salt
Before You Begin
If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes.
Instructions
- Mix all ingredients together in small bowl.
Time
10 minutesYield
Makes 1/3 cup, enough for 2 tenderloinsIngredients
Ingredients
Ingredients
Why This Recipe Works
For our grilled pork tenderloin recipe, we wanted a rich, golden, caramelized crust and juicy, tender meat. To add flavor to the meat in our pork tenderloin recipe, we first brined it and then applied a wet or dry spice rub. We seared the meat over a medium-hot fire to develop a nicely browned crust and then moved the tenderloin to the cooler part of the grill to finish cooking without charring.
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