Spicy Pork Tenderloin with Ginger Sauce on a Weber BBQ

Ingredients:

• 2 pork tenderloins, each 450 – 550g

• 2 tablespoons extra-virgin olive oil

RED CHILLI RUB

• 2 teaspoons chilli powder

• 1 ½ teaspoons sea salt

• 1 teaspoon packed dark brown sugar

• 1 teaspoon granulated garlic

• ½ teaspoon ground black pepper

SPICY GINGER SAUCE

• ¼ cup soy sauce

• 2 tablespoons seasoned rice vinegar

• 1 tablespoon packed dark brown sugar

• 2 teaspoons chilli-garlic sauce, such as Sriracha

• ½ teaspoon toasted sesame oil

• 2 cm piece of fresh ginger, peeled

Directions:

STEP 1:

Using a sharp knife, trim the tenderloins of excess fat. Then, to trip each tenderloin of its silver skin, slide the tip of the knife under the skin and make a sawing motion while slightly angling and blade away from the meat.

STEP 2:

Fold the thin flap end of each tenderloin over onto itself and tie with butcher’s twine. This ensures the tenderloin is of even thickness and will help the tenderloin cook more evenly.

STEP 3:

Drizzle the pork with oil, then rub it evenly into the port.

STEP 4:

In a small bowl combine all the rub ingredients and mix well, then season the pork evenly all over with the rub. Let the pork stand at rom temperature for 15 – 30 minutes while you prepare the barbecue.

STEP 5:

Prepare the barbecue for indirect cooking over medium heat (180° - 230°C). While the barbecue preheats, stir together all the sauce ingredients except the ginger in a small bowl. Using a microplane grater, grate about 1 teaspoon ginger directly into the bowl. Stir and set aside.

STEP 6:

Brush the cooking grills clean. Grill the pork over direct medium heat with the lid closed, until the exterior is evenly seared and an instant read thermometer inserted into the centre of the pork registers 63°C, 20 to 25 minutes turning three times.