Chunky pork tenderloin takes speedy path to plate

By Thayer Wine
The (Nashville) Tennessean

In summer, a dinner cooked on the grill is a great way to get out of the kitchen.

Pork tenderloin cut into small pieces is one of the easiest and quickest meats to cook. They are done in only six-to-eight minutes.

Pork is a little like chicken in that it adapts to many different tastes. This time the dominant flavors of the marinade come from soy sauce and hoisin sauce to give it an Asian taste.

The sodium count is significant, so you should plan the rest of the meal to include low-sodium foods, such as zucchini or yellow squash, both of which can also be quickly cooked on the grill without added salt. Cut them into circles or on an angle into slices about one-half-inch thick. Brush them with olive oil and sprinkle with a mix of dry or freshly chopped herbs such as oregano, thyme and basil and place them on the grill next to the meat. They will probably take a little less time to cook than the meat.

Add a few cherry tomatoes, also brushed with olive oil and herbs. Turn them after about a minute. They will look slightly charred, which is perfect, but will split and lose the juice if you cook them too long.

Add a big tossed salad with some of those summer tomatoes and cucumbers tossed with Ranch dressing.

For dessert, consider fresh blueberries with a dollop of vanilla yogurt on top.

ASIAN TASTE PORK TENDERLOIN

Makes two servings

Preparation time: 5-to-10 minutes

Cooking time: 6-to-8 minutes

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons light white wine such as sake or Gewurztraminer
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon sugar, or more to taste
• 3/4 pound pork tenderloin

Prepare grill: light gas grill and leave on high 10-15 minutes or light charcoal grill and allow coals to burn down until there is a gray ash on top.

In a medium-size bowl whisk together the soy sauce, hoisin sauce, wine, vinegar and sugar; set aside.

Trim all visible fat and sinew or silvery skin off pork tenderloin. Cut crosswise into one-inch chunks; flatten each piece, cut side down to form medallions about one-half-inch thick. Place medallions in soy sauce mixture, turning to coat all sides.

Scrape all former cooking residue off grill with steal brush. Place a little vegetable oil on a thick clean rag and wipe it across the grate over the heat. If using gas grill reduce heat to medium.

Place medallions on the grill, reserving any marinade, and cook about three minutes. Turn, baste with reserved marinade and cook another three-to-four minutes. Meat should still be juicy, not dry.

Nutritional analysis per serving: 260 calories, 32 grams protein, 4 grams carbohydrate, 0 grams fiber, 11 grams fat, 79 milligrams cholesterol, 1,046 milligrams sodium.

Readers can write to Thayer Wine at The Tennessean, 1100 Broadway, Nashville, Tenn. 37203. Or e-mail: twine@tennessean.com.