Chinese Barbequed Pork
When the grocery store has pork tenderloins on sale we always make this dish. The tenderloins are usually packaged 2 to a bag so we cook them both. We have served this dish at home and also cooked and transported it to PEI for a family gathering. It seems that everyone likes it and we eat it hot or cold. It is also good on a bun with some lettuce and mayo.
Ingredients
- 2 tbls soya sauce or tamari
- 2 tbls hoisin sauce
- 1 tbls rice vinegar
- 1 1/2 teas grated gingerroot
- 1 1/2 teas brown sugar
- 1 clove garlic, crushed
- 1/2 teas sesame oil
- 1/8 teas chinese 5 spice powder
- 2 Pork Tenderloin
Directions
- Remove silverskin from the tenderloins with a sharp knife. Mix all of the ingredients and place in a bowl or ziplock bag with the pork tenderloins. Marinade overnight.
- Start a charcoal barbeque with a full chimney of briquettes. When coals are ready place them on one side of grill.
- Remove pork from marinade and place on the barbeque directly over the coals for about 10 minutes, then move the tenderloins to the other side of the grill. Place a plan of water on the coals to keep meat moist and prevent burning. Using indirect heat cook pork until meat thermometer reads 145-150 F. If you like a smokey flavour use some mesquite chips on the coals.
- While meat is roasting put the left over marinade in a pot and bring to a boil, reduce heat and keep warm to serve with the pork or use for basting.
- You can also cook these in a conventional oven. Heat oven to 400 F and put tenderloins in an oven safe pan. cook uncovered for 10 minutes. Lower heat to 325 F and cook until meat thermometer reads 145-150 F.
- With either cooking method always tent meat and let rest 10 minutes before serving.
