Grilled Pork Tenderloin With a Light Sticky Glaze

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Purée garlic, ginger, hoisin sauce, fish sauce, honey, monk fruit sweetener, wine, chili oil, oyster sauce, sesame oil, and rice vinegar in a blender until very smooth.

Step 2

Place 1 cup in a small bowl for glaze; cover and chill until ready to use.

Step 3

Place each pork tenderloin on a cutting board. Holding a sharp knife parallel to the board, slice lengthwise almost all the way through, then open flat like a book. Gently pound to an even ½" thickness with a meat mallet.

Step 4

Pour remaining marinade into a 2-gal. resealable plastic bag. Add butterflied tenderloins, seal, pressing out air, and work pork around inside bag to coat.

Step 5

Chill at least 4 hours and up to 1 day.

Step 6

Toss shiitake and portobello mushrooms with a drizzle of olive oil and a pinch of salt. Roast at 200°C (400°F) for 20 minutes until golden. Set aside.

Step 7

Bring erythritol/monk fruit sweetener and reserved marinade to a simmer in a small saucepan; cook until reduced by one-third, 5–6 minutes. Keep warm.

Step 8

Prepare grill for medium-high heat (around 200–220°C / 400–425°F).

Step 9

Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Grill pork directly on grates, basting and turning every 1–2 minutes with glaze, until nicely charred in spots and an instant-read thermometer reads 145°F (63°C) in the thickest part — approximately 10–14 minutes total (tenderloin is much faster than shoulder).

Step 10

Transfer to a cutting board; rest for 5–10 minutes.

Step 11

Slice against the grain at ¼" thickness.

Step 12

Serve sliced pork in butter lettuce wraps with roasted beetroot, sautéed mushrooms, fresh spinach, fermented pickles, cilantro, and rinsed sliced white onion.