|Mmmm, look at that amazing caramelized glaze on the outside of the pork!|
1/4 cup hoisin sauce
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp liquid honey
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp grated gingerroot (easier to do when frozen)
2 cloves garlic, minced
Zest of one lemon
3 pork tenderloins (12 oz / 340 g each)
To make the glaze, combine all the ingredients into a bowl except for the pork tenderloins and mix well.
Preheat grill to medium-high heat. Spray grill rack with cooking spray or lightly oil. Grill the pork for about 16 minutes, turning occasionally. Pork should be just slightly pink in the center. Do not overcook pork or it will be dry.
Brush pork generously with glaze during the last 5 minutes of cooking time. Baste over and over again with the sauce. The more you baste the more flavor it will have. Once cooked, place pork on a cutting board, cover loosely with foil and let rest for 5 minutes. Cut pork into medallions and serve.