Name: Chinese Barbecue Pork Tenderloin
Ingredients: 2 pork tenderloins (about 3/4 lb each); ½ cup maple syrop; 1 stalk celery, finely diced; 1 medium carrot, finely diced; 1 medium Spanish onion; 1 tbsp minced fresh ginger; ¼ cup cilantro, finely chopped; 1 tsp black peppercorns, crushed; 1 tbsp dry sherry or marsala; 1 tbsp sesame seed oil; 4 tbsp soy sauce; 2 tbsp maple syrop; ¼ tsp orange zest; ¾ cup fresh orange juice (3 oranges); ¼ cup fresh lemon juice (1 lemon); 2 shallots, finely diced; Salt to taste; 6 drops Japanese or Chinese-style chili oil

CategoryMeats

Source: Canadian House and Home, Mar 2001
Rating: 9/10
Be sure to allow enough time for the two-day marinating, which infuses the meat with a sophisticated sweet-and-sour flavour.

Yields1 Serving

2 pork tenderloins (about 3/4 lb each)

Marinade

½ cup maple syrop

1 stalk celery, finely diced

1 medium carrot, finely diced

1 medium Spanish onion

1 tbsp minced fresh ginger

¼ cup cilantro, finely chopped

1 tsp black peppercorns, crushed

1 tbsp dry sherry or marsala

1 tbsp sesame seed oil

4 tbsp soy sauce

For brushing

2 tbsp maple syrop

Sauce

¼ tsp orange zest

¾ cup fresh orange juice (3 oranges)

¼ cup fresh lemon juice (1 lemon)

2 shallots, finely diced

Salt to taste

6 drops Japanese or Chinese-style chili oil

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 syrop and grill on each side over medium heat for 10 to 15 minutes per side. (Alternatively, tenderloins can be roasted in a preheated 375F 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.

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.

Ingredients