Low Fat Honey Garlic Boneless Ribs – Using low fat pork tenderloin to make these delicious rib look-alikes is one of the smartest and easiest ways to bring the flavour and nutrition of lean pork to your dinner table.
Using pork tenderloin to make grilled “boneless ribs” is something I’ve been doing for a while now and for a few very good reasons. First of all pork tenderloin is an extremely lean cut of pork with only a small fraction of the fat of traditional back ribs or spare ribs. In fact pork tenderloin is as lean as boneless skinless chicken breast! Considering the amount of boneless skinless chicken breast bought in Canada and the US, lean pork cuts make a very nice alternative.
Because it is so low in fat it should not be over cooked but that becomes an advantage in the end because it is so quick cooking. I always use my meat thermometer to take it to 150 degrees and then let it rest as the temperature continues to 160 degrees. This ensures it will be moist and still fully cooked. Another great reason to try cooking more pork tenderloin is the taste. I think the tenderloin cut is one of the most flavourful of any cut of pork.
Like chicken breast, you can never have too many recipes for pork tenderloin and we’ve featured a few favourites over the years from Rum Spice Glazed Pork to Pork in Cherry Orange Sauce. My son Noah, though, loves anything honey garlic, so I whipped up these on the backyard grill tonight just for him and they certainly got his seal of approval!
- 2 lbs whole pork tenderloin
- salt and pepper to season
- 1 tablespoon olive oil
- 4 coves minced garlic
- ¼ cup low sodium soy sauce
- ½ cup honey
- ¼ cup cold water
- 1 tablespoon corn starch
- First make the sauce so that it will be ready to glaze the quickly grilled pork. Begin by adding the olive oil and garlic to a small saucepan over medium heat. Saute together for only a minute or two to soften but not brown the garlic.
- Immediately add the soy sauce and honey and simmer slowly for 4 to 5 minutes on reduced heat.
- Dissolve the corn starch int he water and add to the sauce, stirring constantly. Bring to a boil for only a minute more before removing the sauce from the heat.
- Lay the whole pork tenderloin between 2 sheets of plastic wrap and pound out to about ½ inch thickness or perhaps a little less.
- Season the pork with salt and pepper on both sides and cook completely on a hot grill until it reaches and internal temperature of 150-155 degrees F. After the first turn of the pork on the grill at about 2-3 minutes begin brushing on the glaze on several layers every minute or so until the proper cooing temperature is reached. Any leftover glaze can be served with the pork when serving. (It's great over rice too)
- Let the pork rest for 10 minutes before cutting into rib sized pieces and serving.