Charlotte Ward, a resident of Hilton Head Island, has shared recipes with us many times before. If you’ve tried them, you know they are always keepers, and Charlotte’s recipe for Asian-Style Grilled Marinated Pork Tenderloin, coming just in time for the grilling season, is no exception. Flavorsome and visually attractive, Charlotte’s dish is easy to prepare and kind on the wallet. Her recipe, designed for use with a 1 to 1½- pound pork tenderloin to serve two, is easily multiplied to accommodate heartier appetites, or a larger family. First marinated in a mixture containing ketchup, soy sauce, honey and ginger, as well as other spices, the tenderloin is then grilled for 18 minutes (or more, depending on the size of roast) and topped with an orange marmalade-based sauce before serving. When purchasing soy sauce for the marinade, be sure to look for a good quality soy sauce that is “naturally brewed,” such as Kikkoman brand, which contains little else but water, wheat and soybeans and not the corn syrup and caramel coloring that is found in cheaper versions. Also, when using highly salted soy sauce in a recipe, be mindful about how much additional salt you may be using. If you can locate low-sodium soy sauce, opt for that — you’ll find it plenty salty enough. For most of us, our very best recipes are those that come from dear family and friends — this is a recipe like that, and I hope you’ll give this one a try.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.