Planked Pork Tenderloin With Asian Barbeque Sauce

I don’t know about elsewhere, but here in Southern California, a runner could run at least one race on a Saturday and one on Sunday every weekend of the year and not run any repeats. That said, this last weekend was my inaugural 10K run at the Firecracker in La Chinatown. In its thirty sixth year, the Firecracker celebrates the Chinese New Year with a quick jaunt through the streets of Chinatown and up the treacherous hills above Dodger Stadium. I say quick because it’s only 6.2 miles, but with that daunting hilly course, it feels more like 10.
The day before race day is always registration and bib pick-up, so of course we hit the LA tourist scene: took the Metro to Chinatown, saw the sights, picked up bibs and had lunch at Foo Chow Restaurant, where as the sign proclaims, a Jackie Chan movie was filmed. It’s been awhile since I’ve been there, but Chinatown these days is still old school. Same restaurants serving nostalgic Chinese food and the same touristy shops peddling oriental trinkets.




I decided to commemorate the Year of the Horse AND my new cedar plank because that’s what food people do. Hence, the Asian pork tenderloin that’s been marinated in fresh tangerine juice, Miso, and Hoisin sauce, then seared on the grill and transferred to a cedar flank that’s been soaked in orange juice, to finish.


The sauce:
1/4 cup freshly squeezed Minneola tangerine juice
1/2 tablespoons crushed ginger
1 tablespoon crushed garlic
1/2 tablespoon soy sauce
1 Tablespoon Miso
1/4 cup Hoisin Sauce
1- 2 tablespoons brown sugar

Combine all of the above over low heat. In a Ziplock bag, toss one pork tenderloin with the marinade and refrigerate 8 hours.

Soak a cedar plank in orange juice for about half an hour. Heat the grill to at least 400, heating the plank on both sides. Increase heat to 500 and sear the pork tenderloin on each side for around 2 minutes before transferring to plank. Use the remaining sauce to baste the pork while finishing to an internal temperature of 170 degrees.

Note: I used a cedar plank because cedar is a neutral wood and won’t overwhelm the flavor in pork or fish. Planks are usually sold where the BBQ supplies are or in the seafood department of your grocery store 🍴



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Categories: Meals


Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...


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  1. In My Kitchen, March 2014 | Once in a Blue Moon 17 - March 4, 2014

    […] In my kitchen, is the Minneola tangerines I used from the CSA box to make Planked Pork Tenderloin With Asian Barbeque Sauce […]

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