Asian Style Cedar Plank Pork Tenderloins

I’ve been cooking pork tenderloins all kinds of ways for years now, but recently I was reading up on how marinating thick cuts of meat (like pork loin or tenderloin) is somewhat of a waste of time (and ingredients) as the marinade barely penetrates past the surface of the meat and that injecting is a better approach if you really want to add some additional flavor profiles to the meat. You can read a great article on that here. I had also never cooked pork tenderloin on a cedar plank before, so since I’ve seen a lot of people do that and speak very highly of the infused cedar flavor, I figured I’d try that out and also inject them with an Asian style injection.

Asian Style Pork Tenderloins Recipe on the Kamado Joe

Here are the ingredients for the Asian style injection liquid:

1 cup hoisin sauce
2 Tbsp soy sauce
1/2 cup rice wine vinegar
4 garlic cloves, minced
2 Tbsp sesame oil
2 tsp fresh grated ginger
1/2 cup brown sugar
1 tsp red pepper flakes

Combine all the ingredients in a mixing bowl and mix thoroughly. Add to a sauce pan and bring to a slight boil for about 1 min. Reduce heat and simmer for 5-7 minutes. Set aside to cool making sure to set a small side aside for a serving sauce.

Next, inject the tenderloins with the liquid in several spots trying to evenly distribute the liquid throughout the meat the best you can. You can add a BBQ rub to the tenderloins at this point if you want, but I really wanted all of the nice flavors of the injection liquid to really come through, so all I did was add a little freshly crushed black peppercorns and some sea salt.

Soak your cedar plank(s) for at least one hour. Preheat your grill over direct heat to 350°. Once the grill is preheated, place the plank(s) on the grill for 3-5 minutes, then flip them over right before you’re ready to place the tenderloins on them. What this does is kill off any bacteria that may be on the surface of the plank, but it also starts to smolder the wood which is what you want to happen so that amazing cedar smoke flavor will infuse into the wood during the cook. Cook to your preferred internal temperature for pork making sure to flip them about half way through the cook (which will probably be around 90° – 100°). Once they are done, slice immediately and serve with some of the extra injection liquid as a serving sauce. Step by step instructions in the recipe video below. Enjoy!


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