CHINESE BBQ PORK TENDERLOIN

By jarren

Ingredients

• Marinade:
• 2 pork tenderloins (about 3/4 lb./375 g each)
• 1/2 cup (1 25 ml_) maple syrup
• 1 stalk celery, finely diced
• 1 medium carrot, finely diced
• 1 medium Spanish onion, finely diced
• 1 tbsp (15 mL) minced fresh ginger (do not grate)
• 1/4 cup (50 mL) cilantro, finely chopped
• 1 tsp (5 mL) black peppercorns, crushed
• 1 tbsp (15 mL) dry sherry or marsala
• 1 tbsp (15 mL) sesame oil
• 4 tbsp (60 mL) soy sauce
• For brushing:
• 2 tbsp (30 ml) maple syrup
• Sauce:
• Reserved marinade
• 1/4 tsp (1 mL) orange zest
• Juice of 3 oranges (about 3/4 cup/175 mL juice)
• Juice of 1 lemon (about 1/4 cup/50 mL juice)
• 2 shallots, finely diced (about 1/3 cup/75 mL diced) Salt to taste
• 5 or 6 drops Japanese or Chinese-style chili oil

Details

Servings 4

Preparation

Step 1

Combine all marinade ingredients in a bowl. Add tenderloins, turning to coat. Cover with plastic wrap and marinate in refrigerator for two days.

After marinating, scrape marinade off tenderloins. Reserve marinade.

Heat and grease grill. Brush pork with maple syrup and grill on each side over medium heat for 10 to 15 minutes per side. (Alternatively, tenderloins can be roasted in a preheated 375°F/180°C oven for about 30 minutes, turned once and basted with pan juices at least twice).

Meanwhile, prepare sauce. Using a fine strainer, strain liquid from marinade into small saucepan. Add sauce ingredients, except chili oil, and stir over simmering heat until sauce is thick enough to lightly coat back of spoon. Stir in chili oil. Keep warm.
Makes about 1/2 cup (125 mL).

When tenderloins are cooked to desired doneness, remove from heat, cover loosely with foil and let stand about five minutes before slicing into medallions. Serve with sauce.