Char Siu Pork Tenderloin
This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -
I really enjoy cooking Pork Tenderloin (often sold as pork fillet - Ed). The cut is so tender, cooks so quickly, and readily lends itself to marinades and sauces. I adapted a recipe which uses a Char Siu marinade. Since my new favourite 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 barbecue grill. Delicious.
2 tablespoons rice wine
¼ cup soy sauce
2 tablespoons sugar
2 teaspoons sesame oil
3 cloves garlic, minced
1 teaspoon finely minced ginger
2 tablespoons tomato sause
2 tablespoons hoisin sauce
1 ½ teaspoons chinese 5-spice powder
2 tablespoons honey
Mix all ingredients in a bowl.
Slice pork tenderloin cross-wise into ¾ 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.
Try Char Siu Pork Tenderloin with - Great Camping Food - Rice.
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