Asian Pork Tacos

The husband recently purchased a Primo Grill. So while he was perfecting his skills cooking a brisket, I thought I would see how my Asian Barbecue Marinade would taste on a pork tenderloin.

Asian Barbecue Marinade

• 1-1/4 cups plain barbecue sauce (I used Sweet Baby Ray’s)
• 2 teaspoons Kosher salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper
• 1 tablespoon low sodium soy sauce
• 1 tablespoon teriyaki sauce

Combine all ingredients. Place the pork tenderloin in a large Ziploc bag and cover with the marinade. I have found using Ziploc bags are the most convenient method of marinating beef, chicken or pork. Quick and easy to clean up! This recipe should be enough to marinate two halves of the pork tenderloin.

The Hickory smoked brisket smelled wonderful on the grill. Luckily there was just enough room for the pork tenderloin to hang out with the brisket for a little while.

 

 

The average weight of each tenderloin was a little over a pound.  They were smoked for an hour and 45 minutes at about 275° F.  I would have to say the husbands first attempt at smoking a pork tenderloin on the new grill was more than successful. (HaHa it must have been the Asian barbecue marinade!) I’ll have to come up with more challenging ideas to test his culinary skills.

 

 

 

 

To assemble the tacos I used 6″ flour tortillas, shredded pork tenderloin, baby greens mixed with cilantro and a few thin slices of grape tomatoes.

Sliced peperoncini were added on the side for an interesting flavor combination.

Enjoy!