How to marinate the grilled tenderloin?

1. Material: pork tenderloin 320g, cooking wine 2 tablespoons, garlic 3-4 cloves, soy sauce 2 tablespoons, honey 2.5 tablespoons, fruit vinegar or lemon juice 1/2 tablespoons, spiced powder 1 seasoning spoon, sea salt black pepper, Chili powder 2 tablespoons, brown sugar 2 tablespoons, soy sauce 2 tablespoons.

2. Drain the pork tenderloin with kitchen paper, punch holes in the surface with toothpicks as hard as those in Wei Zi, tie them on both sides to ensure the meat is more tasty, put all the gravy on it to give it great health care, knead it well, cover it with plastic wrap and refrigerate overnight.

3. Take out the tenderloin the next day, first open the oven and let it preheat 220 degrees. Heat a non-stick pan and put a little oil in it. Add pork and fry each side until golden brown and slightly charred, locking in the moisture in the meat.

4. Transfer the fried meat to a baking tray lined with tin foil and bake in a 220-degree oven for 25 minutes.

5. Brush the sauce outside the barbecue and mix all the sauces until the brown sugar is completely melted. You can also microwave it for 30 seconds.

6. Take out the meat when it is roasted to 10- 15 minutes, brush one layer of sauce on each side, turn it over and continue roasting, take it out after roasting to 15-20 minutes, and brush it over to continue roasting (in other words, brush it once after roasting for ten minutes, and brush it again after roasting for five minutes).

7. After roasting, take out the meat, lower the oven temperature to about 100 degrees, put the meat back to stew for 10- 15 minutes, take it out and let it stand for five minutes before cutting.