Char Siu Pork Tenderloin

I really enjoy cooking Pork Tenderloin. The cut is so tender, cooks so quickly, and readily lends itself to marinades and sauces. I adapted a recipe from My Recipes which uses a Char Siu marinade. Since my new favorite spice is Chinese 5 spice powder this was ideal. The pork tenderloin can be baked or grilled or even sauteed after marinating. For this rendition, I used the old gas barbeque grill. Delicious.

As for the marinade, it can be used with chicken, wings, drumsticks, pork ribs etc. Do give it a try.

Ingredients and Method:

2 tablespoons rice wine
1/4 cup soy sauce
2 tablespoons sugar
2 teaspoons sesame oil
3 cloves garlic, minced
1 teaspoon finely minced ginger
2 tablespoons ketchup
2 tablespoons hoisin sauce
1 1/2 teaspoons chinese 5-spice powder
2 tablespoons honey

Mix all ingredients in a bowl.

Slice pork tenderloin cross-wise into 3/4 inch pieces.

Place in plastic bag and pour marinade over, seal bag, and marinate in refrigerator for at least 4 hours and preferably overnight.

Remove tenderloin, and grill over high heat for approximately 3 - 4 minutes per side, basting with a bit of the marinade. Be careful not to overcook the tenderloin, it tends to cook very quickly. If you have a meat thermometer, remove as SOON as it registers 170 degrees.

Let rest for 10 minutes and serve.

Enjoy!