Asian Barbecued Pork Tenderloin Recipe
Ingredients
| Pork and Marinade | ||
| Ketchup | 2 Tablespoon | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Rice wine | 2 Tablespoon | |
| Minced ginger | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Sugar | 1 Tablespoon | |
| Five spice powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 1/4 pounds pork tenderloin, trimmed of all visible fat | ||
| Basting Sauce | ||
| 2 tablespoons hoisin sauce | ||
| Honey | 1 Tablespoon | |
| Five spice powder | 1/8 Teaspoon | |
Directions
To make the pork and marinade: In a medium bowl, combine the ketchup, soy sauce, rice wine, ginger, garlic, sugar, five-spice powder, and salt.
Mix well.
Add the pork and turn to coat.
Cover and refrigerate for at least 2 hours or up to 8 hours; turn at least once while marinating.
Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
To make the basting sauce: In a small bowl, stir together the hoisin sauce, honey, and five-spice powder.
Cook the pork 4" from the heat for 4 to 5 minutes per side, or until no longer pink in the center when tested with a sharp knife.
Brush occasionally with the basting sauce.
Discard the remaining basting sauce.
Transfer the pork to a cutting board and let stand for 5 minutes before slicing.
Mix well.
Add the pork and turn to coat.
Cover and refrigerate for at least 2 hours or up to 8 hours; turn at least once while marinating.
Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
To make the basting sauce: In a small bowl, stir together the hoisin sauce, honey, and five-spice powder.
Cook the pork 4" from the heat for 4 to 5 minutes per side, or until no longer pink in the center when tested with a sharp knife.
Brush occasionally with the basting sauce.
Discard the remaining basting sauce.
Transfer the pork to a cutting board and let stand for 5 minutes before slicing.
Chef
