Wow!! This is the mother of all pork dishes. It took five minutes to put together and you don’t have to let it marinate for hours.

What makes this an unbelievable dish is the mint, (yes, mint!), basil, cilantro and a ton of fresh ginger. Each of these are easily distinguishable in the final product and they play together, beautifully!

While the grill was heating up and the pork was marinating, I cooked down some of the remaining marinade. The honey helped make it a nice, syrupy sauce for the finished product.

Once the pork reached 155°, I loosely covered it in foil, while I got everything else ready.

Time to eat!!

Ingredients:

1.5 pound pork tenderloin
3 limes, juiced and zested
1 cup hoison sauce
1/4 cup oyster sauce
1/4 cup dry sherry (optional)
1/4 cup honey
1 tablespoon Asian chile sauce
1/4 cup ginger, minced
6 cloves of garlic, minced
1/4 cup chopped shallots
1/4 cup a combination of mint, basil and cilantro

Add all but a cup to a bag, along with the pork. Let it marinate for an hour or so. Brush the pork with remaining marinade and grill until the internal temp is 155°. Keep painting on the yumminess, throughout the grilling time.

Remove from the grill and loosely tent with foil for up to 10 minutes.

I doubled the marinade so I would have plenty to baste the pork with, as well as sauce for the sliced tenderloin.

Yum!