pork tenderloin recipe?
- switters Sep 4, 2007 08:20 AM
The GF is keen to have some pork tenderloin but neither of us has a good recipe, so I'm wondering if you guys have any good suggestions. We're not picky eaters, so kind of recipe would be great. Thanks!
i tried this for cha sui (chinese bbq pork) using tenderloin, and had great success.
you could bake or broil instead of the rotisserie
also jerk marinade and grilling or broiling is good. i can't find the link to the recipe i use but this one looks easy and uses ingredients you'll have at home
I too love making Char Siu with pork tenderloin. I like to butterfly the tenderloin to flatten it out--that way the surface takes more marinade and it cooks much more quickly on the grill, which is where I like to make it. Just butterfly the tenderloin, then marinate it in
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons Shaoxing cooking sherry
1 tablespoon sesame paste
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon black pepper
1 teaspoon five-spice powder
1/3 cup sugar
1/4 cup honey
1 teaspoon sesame oil
1 teaspoon salt
You can add a few drops of red dye to the marinade if you want that little layer of red around the perimeter, although I've never tried it so I don't know whether the effect occurs when you butterfly and grill the tenderloin. Regardless, it's delicious. This with some bok choy in oyster sauce and some jasmine rice is a recurring and very satisfying dinnertime menu around here.
I like to take apricot perserves or jam, mix with soy, ginger and horseradish mixed into a glaze. Grill the pork until nearly done (go pink in center) and then glaze it. Reserve the sauce to serve with over the top.
Always a hit.
Asian Barbecue Wet Rub
Makes 1/3 cup, enough for 2 tenderloins
For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
3 tablespoons kosher salt (or 1 1/2 tablespoons table salt)
3/4 cup granulated sugar
Grill over a med-hot fire for about 12-14 mins, until 135 degrees. Let sit for 10 mins, then slice about 3/4 inch thick. Should be slightly pink inside
2 cups water (hot)
2 cups water (cold)
2 pork tenderloins , 1 1/2 to 2 pounds total, trimmed of silver skin
Soak for 1 hour, then drain and dry before applying rub:
2 large cloves garlic , minced (about 1 tablespoon)
2 inch piece fresh ginger , minced (about 2 tablespoons)
2 medium scallions , white and green parts minced (about 3 tablespoons)
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon Asian chile paste
1/4 teaspoon five spice powder
1/4 teaspoon table salt
I grilled a tenderloin last night that was a hit. Marinate in equal parts of lemon juice, apple cider vinegar and olive oil (one-third cup of each should do) with spices to taste: garlic, crushed red pepper, black pepper (try one heaping teaspoon of each) and onion powder (sprinkle). I don't remember if I did a splash of worchestershire...up to you. Put in a platic bag in fridge for at least three hours flipping once.
I seared it on the grill (3 minutes per side) the put up high, indirect heat about 400 degrees for an hour. This should make it medium - no pink. Pour some of the marinade on top after 15 minutes and again about 15 minutes before done.