The recipe for the Chinese-Style Glazed Pork Tenderloin turned out to
be a keeper. We loved it and will make it again. The marinade was
perfect. I do think I might make up a couple quarts of the stuff next
time. It's a bit time consuming to put together -- particularly if
you make your own 5 Spice. Thanks for helping me get it off of Cook's
site.

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.

Janet US

On Sun, 15 Mar 2015 18:46:41 -0600, Janet B >
wrote:

>
>The recipe for the Chinese-Style Glazed Pork Tenderloin turned out to
>be a keeper. We loved it and will make it again. The marinade was
>perfect. I do think I might make up a couple quarts of the stuff next
>time. It's a bit time consuming to put together -- particularly if
>you make your own 5 Spice. Thanks for helping me get it off of Cook's
>site.
>
>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.
>
>Janet US

I do pretty much the same but instead of the apricot I use frozen
orange juice concentrate... more traditionally Chinese... and I use
fresh ground white pepper instead of black pepper. Then you need hot
oriental mustard for dipping. I love American restaurant style
Chinese cusine.

On Sun, 15 Mar 2015 18:46:41 -0600, Janet B >
wrote:

>
> The recipe for the Chinese-Style Glazed Pork Tenderloin turned out to
> be a keeper. We loved it and will make it again. The marinade was
> perfect. I do think I might make up a couple quarts of the stuff next
> time. It's a bit time consuming to put together -- particularly if
> you make your own 5 Spice. Thanks for helping me get it off of Cook's
> site.
>
> Chinese-Style Glazed Pork Tenderloin
> From Cook's Country | August/September 2012
>

YW... I think I'll give it a try too, thanks for the feedback!

--
A kitchen without a cook is just a room