Chinese-Style Glazed Pork Tenderloin
We hoped to marry the flavor of Chinese ribs with the smoke of grilled pork tenderloin and end up with an easy summer dinner.
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 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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