We used to do this in Speedo 690, and now I have updated it with crystallized ginger and jasmine oil.
Brine the pork for 45 minutes, then take it out of the brine and wipe dry. Put the ginger, garlic, and chopped basil stems in a small bowl, mix together, and then rub the marinade into the tenderloins. Cover them and let marinate for 1 hour.
Meanwhile, put the sugar in a
Wipe the marinade off the tenderloins, season lightly, rub with the olive oil, and grill them over real charcoal (or broil) for 8 to 10 minutes. Sprinkle them with the jasmine oil, and let them rest 5 minutes in a warm place. Chop the fresh basil leaves. Bring the sauce to a simmer, then turn off the heat. Stir in the ginger, basil, and sesame oil and adjust the seasoning if necessary. Slice the tenderloins and pour some of the sauce over the slices, passing the rest.
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