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Asian Pork BBQ


I’m on a mission to learn more about Asian cooking~~ I mean I love to go to Asian restaurants and just like all the different types of foods~~Vietnamese, Thai, Chinese, Japanese~~since I didn’t get any of this whatsoever growing up in ‘them thar hills of West Virginia’, I’m a little late to the game in my life of learning how to cook dishes. But, better late than never, and today I decided rather than do a traditional Southern BBQ with my pork tenderloin,

I’d take a stab at giving it an Asian twist~~well, this would be my Boho version of an Asian twist. It’s mighty tasty and I’m thinking I just might pull out the springrolls and make some ‘Spring Roll BBQ’ …give them a quick fry for a crispy crunch bite! My ‘Asian Pork BBQ’, while not the real McCoy authentic, is a good first start for me!

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  • 3 pounds pork tenderloin
  • 1 small onion
  • 1 rib celery with leaves
  • 1 large carrot
  • 4 peeled garlic cloves
  • 1/3 cup coconut oil
  • 2 cups chicken broth
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons sea salt
  • 2 teaspoon coarse ground pepper
  • Water, as needed


Servings 6
Preparation time 20mins
Cooking time 140mins
Adapted from


Step 1

Coat all sides of the pork tenderloin with salt and pepper. Cut the tenderloin into 3-4 large chunks. Set aside.

Put onion, celery, carrot and garlic in a food processor and pulse until well ground.

In a heavy cast iron pot (with lid), heat oil over medium high. Add pork chunks and brown on all sides. Remove the pork to a plate. Add ground veggies/garlic and sauté about 5 minutes. Add pork back in and blend. Add ginger and blend.

Put a doubled layer of foil over pot then cover tightly with lid. Put in preheated 375 oven for about 1 ½ to 2 hours. Check occasionally and add a little water as needed. Reduce heat after 2 hours to 325, add water if needed, and cook another hour. Pork should be fork-tender and tear apart easily. Remove from oven. Let rest covered.

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