Chinese-Style Glazed Pork Tenderloin

From Cook's Country | August/September 2012

Why this recipe works:

To bring restaurant-style boneless barbecue spareribs home, we turned to the grill to replicate the sweet-smoky flavor and char that make this dish a favorite. Pork tenderloin cooks quickly and stays moist on the grill, and butterflying and pounding the meat means even more surface area to… read more

To bring restaurant-style boneless barbecue spareribs home, we turned to the grill to replicate the sweet-smoky flavor and char that make this dish a favorite. Pork tenderloin cooks quickly and stays moist on the grill, and butterflying and pounding the meat means even more surface area to glaze. A handful of Asian ingredients, along with pantry staples like ketchup and jelly, make a salty-sweet sauce that acts as marinade and glaze. Continuously flipping and glazing the pork creates a charred, caramelized—not burnt—exterior.

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Serves 4 to 6

Leftover pork makes an excellent addition to fried rice or noodle soup.

Ingredients

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