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Default Chinese-Style Grilled Pork Tenderloin

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
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Default Chinese-Style Grilled Pork Tenderloin

On 2/21/2015 11:38 PM, 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
>


I looked in the anniversary cookbook, with no luck.
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Default Chinese-Style Grilled Pork Tenderloin

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 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, preserves, 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.

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.

Slice and serve.


--
A kitchen without a cook is just a room.
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Default Chinese-Style Grilled Pork Tenderloin

On Sat, 21 Feb 2015 22:41:44 -0800, 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
>


Thanks!
Janet US
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Default Chinese-Style Grilled Pork Tenderloin

On Sun, 22 Feb 2015 01:41:39 -0500, Travis McGee >
wrote:

>On 2/21/2015 11:38 PM, 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
>>

>
>I looked in the anniversary cookbook, with no luck.

Thanks for looking for me!
Janet US


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Default Chinese-Style Grilled Pork Tenderloin

On Sun, 22 Feb 2015 03:20:35 -0600, Sqwertz >
wrote:

>On Sat, 21 Feb 2015 21:38:20 -0700, Janet B wrote:
>
>> I really wanted this recipe from Cook's Country.

snip
>
>It was this Saturday morning's demo/recipe on Americas Test
>Kitchen/Cooks Country. I watched it and it was an embarrassing
>episode. No marination for a terribly White piece of pork. Chinese
>BBQ pork needs glucose syrup - not ketchup and molasses!


See Step 2

snip
>-sw

Janet US
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Default Chinese-Style Grilled Pork Tenderloin

On Sun, 22 Feb 2015 09:20:03 -0700, Janet B >
wrote:

> On Sun, 22 Feb 2015 03:20:35 -0600, Sqwertz >
> wrote:
>
> >On Sat, 21 Feb 2015 21:38:20 -0700, Janet B wrote:
> >
> >> I really wanted this recipe from Cook's Country.

> snip
> >
> >It was this Saturday morning's demo/recipe on Americas Test
> >Kitchen/Cooks Country. I watched it and it was an embarrassing
> >episode. No marination for a terribly White piece of pork. Chinese
> >BBQ pork needs glucose syrup - not ketchup and molasses!

>
> See Step 2
>
> snip
> >-sw

> Janet US


Yet, ketchup and molasses is the way the Chinese people I've watched
make it and it doesn't marinate much, if any. Not sure why my reply
to you with the full recipe didn't post last night. Agree with him
about char siu being baked... but that's what Americanized Chinese do.
The rest buy it as takeout from a Chinese deli.

--
A kitchen without a cook is just a room
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Default Chinese-Style Grilled Pork Tenderloin

On Sun, 22 Feb 2015 09:23:05 -0800, sf > wrote:

>On Sun, 22 Feb 2015 09:20:03 -0700, Janet B >
>wrote:
>
>> On Sun, 22 Feb 2015 03:20:35 -0600, Sqwertz >
>> wrote:
>>
>> >On Sat, 21 Feb 2015 21:38:20 -0700, Janet B wrote:
>> >
>> >> I really wanted this recipe from Cook's Country.

>> snip
>> >
>> >It was this Saturday morning's demo/recipe on Americas Test
>> >Kitchen/Cooks Country. I watched it and it was an embarrassing
>> >episode. No marination for a terribly White piece of pork. Chinese
>> >BBQ pork needs glucose syrup - not ketchup and molasses!

>>
>> See Step 2
>>
>> snip
>> >-sw

>> Janet US

>
>Yet, ketchup and molasses is the way the Chinese people I've watched
>make it and it doesn't marinate much, if any. Not sure why my reply
>to you with the full recipe didn't post last night. Agree with him
>about char siu being baked... but that's what Americanized Chinese do.
>The rest buy it as takeout from a Chinese deli.


I got the recipe from your post last night. Thanks. I guess I'm just
not clued in enough on Chinese food that I would find the recipe
lacking. I can find the ingredients for it, I can see that I will be
able to make it, it looks like it will taste wonderful grilled. I'm
happy with that.
Thanks for taking the trouble to get the recipe for me.
Janet US
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Default Chinese-Style Grilled Pork Tenderloin

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?


There are tons of recipes on the net for Chinese style roast pork...
really don't need to follow a recipe, substitute/improvise!
http://www.tasteofhome.com/recipes/a...cued-pork-loin
I cook roast pork asian style very often (I have no exact recipe), I
like it orange flavored... add chunks of orange rind to the marinade,
and serve with a dip of hot Chinese mustard mixed with orange
marmalade.

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On Sun, 22 Feb 2015 11:21:11 -0700, Janet B >
wrote:

> I got the recipe from your post last night. Thanks.


Oh, good!

> I guess I'm just
> not clued in enough on Chinese food that I would find the recipe
> lacking. I can find the ingredients for it, I can see that I will be
> able to make it, it looks like it will taste wonderful grilled. I'm
> happy with that.


I think the reason people use their oven is because the sugars burn so
easily over coals.

> Thanks for taking the trouble to get the recipe for me.


No problem. I signed up a couple of years ago and haven't been
plagued by anything bad yet, so it seems to be innocuous.

--
A kitchen without a cook is just a room


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Default Chinese-Style Grilled Pork Tenderloin

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 Ë
> 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.
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Default Chinese-Style Grilled Pork Tenderloin

On Mon, 23 Feb 2015 06:31:10 -0800 (PST), Kalmia
> wrote:

>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 ? 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.


sf says she thinks the oven would be good. I'd probably finish it off
under the broiler . I don't think I would try one of those stove-top
grills.
Janet US
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On Mon, 23 Feb 2015 06:31:10 -0800 (PST), Kalmia
> wrote:

> 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.


Use your oven.

--
A kitchen without a cook is just a room
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