- 30 mins
Ingredients
- 2 (12 to 16-ounce) pork tenderloins, trimmed
- 1/2 cup soy sauce
- 1/2 cup apricot preserves
- 1/4 cup hoisin sauce
- 1/4 cup dry sherry
- 2 tablespoons fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon pepper
- 1/4 cup ketchup
- 1 tablespoon molasses
- 2 teaspoons vegetable oil
Preparation
Step 1
Lay tenderloins on cutting board with long side running almost perpendicular to counter edge. Cut horizontally down length of each tenderloin, stopping 1/2 inch from edge so tenderloin remains intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to 3/4-inch thickness.
In a bowl, combine soy sauce, preserves, hoisin, sherry, ginger, sesame oil, garlic, five-spice powder and pepper. Measure out 3/4 cup of marinade and set aside. Place pork in large zip-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat and refrigerate for at least 30 minutes or up to 4 hours.
In small saucepan, combine reserved 3/4 cup marinade with ketchup and molasses. Cook over medium heat until syrupy and reduced to 3/4 cup, 3 to 5 minutes. Reserve 1/4 cup for glazing pork after grilling.
Meanwhile, if using a gas grill, turn all burners to high, close cover, and preheat grill until hot, about 15 minutes: then turn down all burners to medium-high. Clean and oil cooking grate. pat pork dry with paper towels, then rub with vegetable oil. Place pork on grill and cook covered, until slightly charred on first side, about 2 minutes. Flip and brush evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 tablespoons more glaze. Repeat flipping and glazing twice more, until pork registers 145°F and is thickly glazed, about 4 minutes longer.
Transfer pork to cutting board and brush with reserved 1/4 cup glaze. Tent with aluminum foil and let rest for 5 minutes. Slice and serve.