Chinese Barbecue Pork Tenderloin Recipes

CHINESE-BARBECUED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.
• Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 10 minutes. Combine hoisin, orange juice, and sesame oil in a small bowl, brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

ASIAN 5 SPICE BARBECUED PORK TENDERLOINS WITH MANGO CITRUS SALSA AND SCALLION FRANKIE WRAPS

Steps:

• Preheat oven to 450 degrees F.
• Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
• Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
• To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
• To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

CHINESE BARBECUE PORK TENDERLOIN

Steps:

• Heat oven to 400 degrees/.
• Trim fat from pork.
• Combine sugar, five-spice, salt and cayenne pepper. Rub pork with spice mixture.
• Place pork on a rack coated with cooking spray in a foil-lined broiling pan.
• Bake for 10 minutes.
• Meanwhile, combine hoisin sauce, orange juice and oil; brush all over tenderloin. Bake 10 to 15 minute or until thermometer registers 155 degrees.
• Remove from oven; tent with foild and let stand 5 minutes before slicing.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ASIAN BARBECUED PORK LOIN

Steps:

• Sprinkle pork roast with garlic salt and pepper. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 50 minutes. , Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 3/4 cup, about 20-25 minutes, stirring often. , Brush sauce over pork. Bake 10-15 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

GRILLED CHINESE PORK TENDERLOIN

Steps:

• In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.

CHINESE BARBECUED PORK

Steps:

• Trim any fat and membrane from pork and transfer pork to a large heavy-duty sealable plastic bag. In a bowl whisk together all remaining ingredients except honey and add to pork. Seal bag, pressing out excess air, and turn it to coat pork well. Chill pork, turning bag once or twice, at least 2 hours and up to 12.
• Prepare grill.
• Remove pork from marinade and reserve 2 tablespoons marinade. In a small bowl whisk together honey and reserved 2 tablespoons marinade. Grill pork on an oiled rack set 5 to 6 inches over glowing coals, turning it over every 2 minutes, 6 minutes total. Baste pork with honey mixture and cook pork, turning and basting it every 2 minutes, 10 minutes more. Discard any remaining honey mixture.
• Continue to cook pork, turning it every 2 minutes, until a thermometer diagonally inserted 2 inches into center of pork registers 155°F, about 6 minutes. Let pork stand 5 minutes before slicing on the diagonal.

CHINESE BARBECUED PORK WITH GARLIC SAUCE

Steps:

• Make barbecued pork:
• Preheat oven to 350°F. and line a shallow baking pan with foil.
• In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160°F. Cool pork completely in baking pan.
• Make garlic sauce while pork is cooling:
• In a small bowl stir together sauce ingredients until sugar is dissolved.
• Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.