On Sunday, February 22, 2015 at 1:41:21 AM UTC-5, sf wrote:
> On Sat, 21 Feb 2015 21:38:20 -0700, Janet B >
> wrote:
>
> > I really wanted this recipe from Cook's Country. I found it on the
> > 'Net but Cooks Country wanted me to register in order to be able to
> > view it. I had no problem with some information but when they wanted
> > my address, city and state I backed away. Does anyone have this
> > recipe?
> > Janet US
>
> It looks like it would be a good oven recipe too.
>
> Chinese-Style Glazed Pork Tenderloin
> From Cook's Country | August/September 2012
>
> Serves 4 TO 6
>
> Leftover pork makes an excellent addition to fried rice or noodle
> soup.
>
> INGREDIENTS
>
> 2 (12- to 16-ounce) pork tenderloins, trimmed
> 1/2 cup soy sauce
> 1/2 cup apricot preserves
> 1/4 cup hoisin sauce
> 1/4 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
> 1/4 cup ketchup
> 1 tablespoon molasses
> 2 teaspoons vegetable oil
>
> 1. Lay tenderloins on cutting board with long side running parallel to
> counter edge. Cut horizontally down length of tenderloins, stopping ˝
> 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 ž-inch thickness.
>
> 2. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame
> oil, garlic, five-spice powder, and pepper in bowl. Reserve ž 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 ž cup, 3 to 5
> minutes. Reserve ź cup glaze for glazing cooked tenderloin.
>
> 4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large
> chimney starter filled with charcoal briquettes (6 quarts). When top
> coals are partially covered with ash, pour evenly over grill. Set
> cooking grate in place, cover, and open lid vent completely. Heat
> grill until hot, about 5 minutes.
>
> 4B. 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 more 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.
>


This sounds like something I want to try - but alas, no gas or charcoal grill. What would you suggest as another way to cook the meat? Thanks.