Monday, July 19, 2010

Chili-Garlic Pork

Super-easy recipe, but one that I can't take credit for! My friend Jen's family makes this, so I thought I'd give it a shot, and it was DELICIOUS. Since the pork loins tend to come in two-packs, it's incredibly simple to double this recipe, have half tonight, and freeze an entire meal.

1 pork tenderloin (about 1 1/2 lbs)
12-oz jar chili sauce (Jen uses Heinz, I just used the generic store brand)
2-3 tbsp minced fresh garlic (save yourself the time and stinky hands and just go with the minced in a jar)


  • Pour the entire jar of the chili sauce into a large mixing bowl, and stir in the garlic. It should be about the consistency of cocktail sauce.
  • Rinse the pork, add to the chili mixture, and spoon sauce over so the entire loin is covered. Cover with plastic wrap and chill for an hour or two.
  • Turn on ONE HALF of your grill, to high heat.
  • Once the grill is heated, place the pork loin on the UNHEATED half, and close the lid. (This method, cooking over indirect heat, allows you to cook the pork nice and slowly, which will help prevent the chewy dryness that pork can get when it's cooked too quickly.)
  • Grill until a meat thermometer reaches at least 165F, turning occasionally.

If you're freezing:

  • Follow steps one and two, then place the marinating loin into a freezer bag and remove the air.
  • Fully defrost in the refrigerator, then continue from step three.

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