Really good – tastes like Chinese BBQ ribs, but I think that we could have made do with about half the amount of marinade/glaze – maybe try that next time. A Cook’s Country recipe.
SERVES 4 TO 6
Leftover pork makes an excellent addition to fried rice or noodle soup.
- 2 (12- to 16-ounce) pork tenderloins, trimmed
- ½ cup soy sauce
- ½ cup apricot jelly
- ¼ cup hoisin sauce
- ¼ cup dry sherry
- 2 tablespoons grated fresh ginger
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 1 teaspoon five-spice powder
- 1 teaspoon pepper
- ¼ cup ketchup
- 1 tablespoon molasses
- 2 teaspoons vegetable oil
1. Lay tenderloins on cutting board with long sides running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness.
2. Combine soy sauce, jelly, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours.
3. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin.
4. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
5. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.