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Chinese Glazed Pork Tenderloin

From

August/September 2009

Chinese Glazed Pork Tenderloin

To develop flavor in our Chinese Glazed Pork Tenderloin recipe, we seared the tenderloins, simmered them in a bold sauce, then reduced the sauce to a thick glaze while the pork rested. We needed very little five-spice powder to season the pork before searing. Adding the spice at this point infused the meat and highlighted its flavor, which would disappear if the five-spice powder were simply added to the bold sauce. The combination of sherry and light brown sugar allowed the glaze in our pork tenderloin recipe to reduce and stick to the tenderloins so we didn’t need to constantly mop up the sauce. Ketchup complemented the sweet, salty, pungent, and spicy elements of hoisin sauce, a condiment used in many classic Chinese recipes. Freshly grated ginger added a welcome bite to the glaze; powdered ginger lost its flavor over time and became bitter.

Serves 4 to 6

Chinese five-spice powder is a combination of cinnamon, clove, fennel, star anise, and Sichuan peppercorns.

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