BBQ Chinese Pork Tenderloin

I opened Steven Raichlen's BBQ Bible this week, to find some good and unique BBQ recipes. He never disappoints me. There are no pictures in this book, but you just know the recipes are good.

I choose 2 recipes that I have never cooked and that looked good to make this week. The Baxter Road Chicken and the Susur Lee's Chinese Barbecued Pork.

The Baxter Road Chicken was OK but not outstanding, nothing to really blog about.
I am looking forward to Susur's tenderloin.

He has been on Simply Ming many times and he always shines. Steven took his recipe, which is normally roasted or fried, and adapted it to the grill.

I especially like when you boil the marinade down to a sauce and serve it with the meat.

Tonight the rain finally lets up and we can sit outside and enjoy a grilled meal.
I am serving it with whole wheat egg noodles and braised escarole with olive oil and garlic.

Pork tenderloin is an exceptional cut of meat for those looking to cut their fat and calories out of their diet. It is lower in fat and calories than a chicken breast and has much more flavor and doesn't dry out.

Two reasons to make this dish. The other reason is it goes so well with traditional Chinese ingredients. The Chinese cook more pork than chickens but in the city, chickens are cheaper so you will see more of that.

I remember watching a special on Walmart and the segment where they just opened a store in China. The first day, there was a mob and they rushed the case of cooking rotisserie chickens, breaking it in a million pieces. You have to remember that most Chinese have no ovens, so to them it was a delicacy and they just had to have a chicken. Just thought I would share that with you.

Susur Lee's BBQ'd Pork
makes 4-6 servings
* 1 1/2 pounds pork tenderloin
* 1 medium rib celery, finely chopped
* 1 medium carrot, finely chopped
* 1 medium onion, finely chopped
* 1 tablespoon fresh ginger
* 5 strips orange zest
* 2/3 cup rice wine or dry sherry
* 1/3 cup soy sauce
* 1/3 cup pure maple syrup
* 2 tablespoons sesame oil

Trim the tenderloins of any excess fat or sinew. Combine the celery, carrot, onion, ginger, tangerine zest,sherry, soy sauce, maple syrup, and 1 tablespoon of the sesame oil in a nonreactive baking dish and stir to mix. Add the tenderloins, turning to coat. Cover and let marinate, in the refrigerator for 24 to 48 hours, turning occasionally.

Preheat the grill to medium-high

Remove the tenderloins from the marinade and blot dry with paper towels. Strain the marinade into a small nonreactive saucepan and bring to a boil over medium-high heat. Boil the marinade until thick and syrupy, 5 to 8 minutes.

When ready to cook, brush the tenderloins with the remaining 1 tablespoon sesame oil. Arrange the tenderloins on the hot grate and grill, turning with tongs, until the pork is browned on all sides and cooked through, 16 to 20 minutes in all. Start brushing the tenderloins with the reduced marinade after 10 minutes. When tested with an instant-read meat thermometer, the temperature should register at least 160 degrees F when the pork is done.



Transfer the tenderloin to a cutting board and let rest for 5 minutes. Cut each tenderloin on the diagonal in 1/2 inch slices. Fan the slices out on plates or a platter and serve with any remaining marinade.



This was excellent. I would make it again, and The Nudge wanted me to give him some for his friend at work. You see, I added a red hot pepper and it was spiiiicy, whoopee!!