This recipe offers a flavorful twist on grilled pork tenderloin, featuring a zesty marinade and a tangy sauce to elevate your dining experience.
Combine the soy sauce, rice vinegar, mustard, garlic, ginger, red pepper flakes, and onion powder in a bowl.
Mix the marinade ingredients thoroughly to ensure even flavor distribution.
Place the pork tenderloin in a zip-top bag and pour the marinade over it. Seal the bag and refrigerate overnight.
Turn the bag occasionally to ensure the pork is evenly coated.
Preheat the grill to medium heat, around 350-375°F.
Clean the grill grates before preheating to prevent sticking.
Remove the pork from the marinade and reserve the marinade for the sauce.
Pat the pork dry with paper towels to promote even grilling.
Grill the pork for 25-30 minutes, turning occasionally, until the internal temperature reaches 145°F.
Use a meat thermometer to check the temperature without cutting into the meat.
Bring the reserved marinade to a boil in a saucepan. Mix the cornstarch with water and add to the boiling marinade, stirring until thickened.
Stir constantly to avoid lumps in the sauce.
Slice the grilled pork thinly and arrange on a serving plate. Drizzle with the sauce and serve.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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