Bar-B-Que Pork “The Right Way”

• 11/2 - 2lbstork Tenderloin
• Marinade
• 1 Cuptalsamic Vinegar
• 1/3 cuptorcester Sauce
• 1 tbsptabasco Sauce
• 1tsptasabi Mustard
• 1/2 cuptrown Sugar
• 1 tbsptoy Sauce
• 3 tbsptaptain Morgan Spiced Rum
• 2 tbsptlive Oil
• Pinchtalt and Pepper
• Note: If you can't find wasabi mustard, try 1/2 tps of wasabi sauce or paste. This can be left out if not found.

1. 1.tix all marinade ingredients in a large bowl. Cover and Refrigerate until ready to use.
2. 2.trim Fat and cut Pork into long strips. Lay meat on flat surface (board). Cover Meat with plastic wrap to avoid splatter.
3. 3.tse mallet tenderizer on one side of meat, then mallet flattener to flatten meat into thin strips. Place each strip separately into marinade for 3-24 hours so all is covered.
4. 4.tse foil to cover grill rack. Poke holes in foil to allow heat. Cook meat, turning as needed until nice and brown grill tinge appears.
5. 5.to not overcook, meat should be tender.
6. 6.terve with Rice. Enjoy

tenderloin, marinade, vinegar, tabasco sauce, wasabi mustard, brown sugar, soy sauce, rum, olive oil, salt, if

Taken from www.epicurious.com/recipes/member/views/bar-b-que-pork-the-right-way-50080592 (may not work)