Pork Tenderloin Canton Recipes

GRILLED PORK TENDERLOIN

Grilled Pork Tenderloin image

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Provided by Alton Brown

Categories main-dish

Time 6h35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Steps:

Trim the pork tenderloin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams

BBQ CANTONESE PORK TENDERLOIN

BBQ Cantonese Pork Tenderloin image

Make and share this BBQ Cantonese Pork Tenderloin recipe from Food.com.

Provided by Bergy

Categories Pork

Time 5h10m

Yield 10 Buffet servings, 6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons hoisin sauce
1/4 cup dark soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon brown sugar
3 lbs pork tenderloin
salt

Steps:

Combine all the marinade ingredients in a large Zip lock bag.
Place bag in a bowl.
Put Pork in the bag and seal.
Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source.
If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often.
About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it.
Slice pork thinly and serve immediately.

CANTONESE PORK TENDERLOIN RECIPE

Cantonese Pork Tenderloin Recipe image

Provided by Bonita

Number Of Ingredients 11

Ingredients

1/2 cup canola oil
1/4 cup hoisin sauce
1/4 cup reduced sodium soy sauce
1/2 cup rice wine vinegar
1/4 cup dry Sherry, NOT cooking sherry
1 tablespoon dark sesame oil, optional
1/2 teaspoon hot chili oil, optional
4 green onions, sliced
4 cloves garlic, minced
2 tablespoons fresh ginger root, minced
2 to 4 pork tenderloins (3 pounds total)

Steps:

Combine all marinade ingredients and marinate 24 to 48 hours. Grill over medium-hot coals or gas grill 7 minutes per each of the 4 sides, basting each time. You can also heat the marinade to boiling, then lower heat and stir well until thickened and serve either over or on the side with the pork.

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