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Asian Barbecued Pork Tenderloin

Healthycooking's picture
For pork and marinade
  Ketchup 2 Tablespoon
  Reduced sodium soy sauce 2 Tablespoon
  Rice wine 2 Tablespoon
  Minced fresh ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Sugar 1 Tablespoon
  Five spice powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pork tenderloin 1 1⁄4 Pound, trimmed of all visible fat
For basting sauce
  Hoisin sauce 2 Tablespoon
  Honey 1 Tablespoon
  Five spice powder 1⁄8 Teaspoon

To make the pork and marinade: In a medium bowl, combine the ketchup, soy sauce, rice wine, ginger, garlic, sugar, five-spice powder, and salt.
Mix well.
Add the pork and turn to coat.
Cover and refrigerate for at least 2 hours or up to 8 hours; turn at least once while marinating.
Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
To make the basting sauce: In a small bowl, stir together the hoisin sauce, honey, and five-spice powder.
Cook the pork 4" from the heat for 4 to 5 minutes per side, or until no longer pink in the center when tested with a sharp knife.
Brush occasionally with the basting sauce.
Discard the remaining basting sauce.
Transfer the pork to a cutting board and let stand for 5 minutes before slicing.

Recipe Summary

Difficulty Level: 
Main Dish

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