Chinese-Style Glazed Pork Tenderloin
From Cook's Country
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.
Serves 4 to 6
Leftover pork makes an excellent addition to fried rice or noodle soup.
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