Excellent AND easy - tender and juicy, with a slightly sweet, spicy and very savory flavor. I scaled the recipe for an 8+ lb whole tenderloin that I cut into 6 pieces that were more marinade-friendly. I used fresh grated ginger (doubled the amount stated for powdered) and chili garlic paste instead of flakes. I put the meat in the marinade the night before and covered the pan with plastic. I turned over the pieces in the morning, and grilled that evening. Once cooked, I let the loins rest 15 minutes and sliced them very thinly across the grain. I arranged the sliced loins on a large platter and poured the resting juices over the top. I garnished the meat with lime wedges, lots of cilantro sprigs and sliced fresh jalapeno. I included a jar of the chili garlic paste on the side. My guests couldn't stop eating it - especially once they got the idea to load up hot dog buns with the meat, tuck in a few sprigs of cilantro and jalapeno slices, then top with a spoonful of chili garlic paste (Sriracha chili sauce would work well, too) and a squeeze of lime. PERFECT backyard eats - and so much healthier than a boring burger!
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