A Culinary Homage: Asian-Inspired Pork Tenderloin from a BBQ Legend

My first encounter with truly exceptional barbecue wasn’t at some roadside smokehouse, but at a neighborhood potluck. I was a wide-eyed teenager, and the aroma alone transported me. It was a pork dish, unlike anything I’d ever tasted. Sweet, savory, and with a tantalizing Asian flair, it sparked a lifelong passion for exploring the incredible versatility of pork and the magic of melding flavors. Years later, I discovered the recipe’s origins: the innovative mind of Rich Davis, the creator of KC Masterpiece BBQ sauce, who won the American Royal Barbecue Contest with this very recipe. This dish is not just a meal; it’s a piece of barbecue history, and I’m honored to share it with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes (plus marinating time)
• Servings: 4-6
• Dietary Type: Gluten-Free (check BBQ sauce label)

Ingredients

• 1 cup soy sauce
• 1/3 cup toasted sesame oil
• 2 large garlic cloves, minced
• 3/4 teaspoon ground ginger
• 2 lbs pork tenderloin
• 1 cup KC Masterpiece Original Barbecue Sauce

Equipment Needed

• Resealable plastic bag
• Grill
• Small saucepan

Instructions

1. In a bowl, combine 1/4 cup of soy sauce, 1/4 cup of sesame oil, 1 minced garlic clove, and the ground ginger. This is your marinade base. Reserve 1/4 cup of this mixture for basting later.

2. Place the pork tenderloin in a resealable plastic bag. Pour the remaining marinade (excluding the reserved portion) over the tenderloin, ensuring it’s well coated. Seal the bag, removing as much air as possible.

3. Refrigerate the bag for at least 2 hours, or preferably longer. The longer the pork marinates, the more flavorful and tender it will become. Overnight marination is ideal.

4. Prepare your grill. You’ll want a medium heat. For a charcoal grill, this means the coals are glowing with a light ash coating. For a gas grill, set the burners to medium.

5. Remove the pork tenderloin from the bag and discard the marinade. Never reuse marinade that has been in contact with raw meat.

6. Grill the tenderloin, covered, over medium heat. Turn it occasionally to prevent burning and ensure even cooking.

7. Grill for approximately 15 to 20 minutes, or until the pork is cooked through. A meat thermometer inserted into the thickest part of the tenderloin should register 145°F (63°C).

8. During the last 5 minutes of grilling, baste the tenderloin with the reserved marinade mixture. This will add a final layer of flavor and create a beautiful glaze.

9. While the tenderloin is grilling, prepare the barbecue sauce. In a small saucepan, combine the KC Masterpiece Original Barbecue Sauce, the remaining soy sauce, the remaining sesame oil, and the remaining minced garlic clove.

10. Heat the barbecue sauce mixture over medium heat on the stove. Bring it to a gentle boil, which should take about 4 minutes.

11. Remove the saucepan from the heat and set aside.

12. Once the tenderloin is cooked through, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

13. Slice the tenderloin diagonally into thin slices.

14. Drizzle the warm barbecue sauce mixture over the sliced pork and serve immediately.

Expert Tips & Tricks

• Marinating Time is Key: Don’t skimp on the marinating time! The longer the pork sits in the marinade, the more deeply the flavors will penetrate.
• Don’t Overcook: Pork tenderloin is lean and can become dry if overcooked. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
• Indirect Heat: If your grill has hot spots, use indirect heat to prevent the tenderloin from burning. Place the pork away from the direct flame and close the lid.
• Resting is Crucial: Allowing the pork to rest after grilling is essential for juicy, tender results. Don’t skip this step!
• Charcoal vs. Gas: While this recipe works on both gas and charcoal grills, using charcoal will impart a smoky flavor that complements the Asian-inspired marinade beautifully. Consider adding wood chips (like applewood or hickory) for an extra layer of smokiness.
• Homemade BBQ Sauce: For an extra touch, try making your own barbecue sauce from scratch. This will allow you to customize the sweetness, spice, and smokiness to your liking.
• Broiler option: If grilling isn’t an option, you can broil the pork tenderloin in the oven. Place the tenderloin on a broiler pan and broil for about 10-12 minutes, turning halfway through, until cooked through and the internal temperature reaches 145°F (63°C). Baste with reserved marinade during the last few minutes.

Serving & Storage Suggestions

Serve this Asian-inspired pork tenderloin immediately after slicing, drizzled with the warm barbecue sauce. It pairs beautifully with steamed rice, stir-fried vegetables, or a refreshing Asian slaw.

• Leftovers: Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat leftover pork tenderloin gently in the microwave or oven. To prevent it from drying out, add a splash of broth or water to the container before reheating.
• Freezing: You can freeze cooked pork tenderloin for up to 2-3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	~350 kcal	~18%
Total Fat	~20g	~31%
Saturated Fat	~5g	~25%
Cholesterol	~75mg	~25%
Sodium	~1200mg	~50%
Total Carbohydrate	~10g	~3%
Dietary Fiber	~1g	~4%
Sugars	~5g	N/A
Protein	~35g	~70%
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure your barbecue sauce and soy sauce are gluten-free. Tamari can be used as a substitute for soy sauce.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of sriracha to the marinade for a spicy kick.
• Sweetness: If you prefer a sweeter flavor, add a tablespoon of honey or brown sugar to the barbecue sauce mixture.
• Citrus Zest: Add the zest of an orange or lime to the marinade for a bright, citrusy note.
• Vegetarian Option: While this recipe is centered around pork, you could adapt the marinade and sauce for tofu or tempeh. Grill or pan-fry the tofu/tempeh until golden brown and then drizzle with the barbecue sauce mixture.

FAQs (Frequently Asked Questions)

Q: Can I marinate the pork tenderloin for longer than 2 hours?
A: Absolutely! Marinating for longer, even overnight, will result in a more flavorful and tender final product. Just be sure to keep it refrigerated.

Q: What’s the best way to check if the pork tenderloin is cooked through?
A: The most accurate way is to use a meat thermometer. Insert it into the thickest part of the tenderloin and ensure it registers 145°F (63°C).

Q: Can I use a different cut of pork for this recipe?
A: While pork tenderloin is ideal, you could also use pork loin. However, pork loin is a larger cut and may require a longer cooking time.

Q: What if I don’t have a grill?
A: You can broil the tenderloin in the oven or cook it in a skillet on the stovetop. Adjust cooking times accordingly.

Q: Can I make the barbecue sauce ahead of time?
A: Yes, the barbecue sauce mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Final Thoughts

This Asian-inspired pork tenderloin is a testament to the power of culinary innovation and the enduring appeal of great barbecue. Rich Davis’s creation is more than just a recipe; it’s an experience, a journey of flavors that will tantalize your taste buds and leave you wanting more. I encourage you to try this recipe, experiment with variations, and share your feedback. Pair it with a crisp salad or a refreshing glass of sake for the perfect meal. Enjoy!