Ingredients

1½ - 2lbs Pork Tenderloin

Marinade

1 Cup Balsamic Vinegar

1/3 cup Worcester Sauce

1 tbsp Tabasco Sauce

1tsp Wasabi Mustard

½ cup Brown Sugar

1 tbsp Soy Sauce

3 tbsp Captain Morgan Spiced Rum

2 tbsp Olive Oil

Pinch Salt and Pepper

Note: If you can’t find wasabi mustard, try ½ tps of wasabi sauce or paste. This can be left out if not found.

Preparation

  1. Mix all marinade ingredients in a large bowl. Cover and Refrigerate until ready to use.
  2. Trim Fat and cut Pork into long strips. Lay meat on flat surface (board). Cover Meat with plastic wrap to avoid splatter.
  3. Use 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. Use 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. Do not overcook, meat should be tender.
  6. Serve with Rice. Enjoy