Barbecued Pork
The collection's quiet nod to Chinese barbecue: tenderloins marinated in soy, red wine, brown sugar and a breath of cinnamon, grilled whole with frequent basting until lacquered, then sliced on the diagonal. The optional red food coloring recreates the classic char siu look - the flavor doesn't need it.
Ingredients
- 2 whole pork tenderloins, about 12 oz each
- 1/4 cup soy sauce
- 2 Tbsp dry red wine
- 1 Tbsp brown sugar
- 1 Tbsp honey
- 2 tsp red food coloring (optional)
- 1/2 tsp ground cinnamon
- 1 clove garlic, crushed
- 1 green onion, cut in half
Method
- Remove and discard any fat from the meat.
- Combine the soy sauce, wine, sugar, honey, food coloring (if using), cinnamon, garlic and onion in a large bowl. Add the pork, turning to coat completely. Cover and let stand at room temperature 1 hour, or refrigerate overnight, turning occasionally.
- Drain the pork, reserving the marinade. Place the pork on a rack over a baking pan, or directly on the grid over indirect heat.
- Grill at medium temperature (approximately 350°F) until done, about 45 minutes, turning and basting frequently with the reserved marinade.
- Remove from the grill, let rest briefly, and cut into diagonal slices to serve.
Notes from the Grill
Stop basting in the final ten minutes, or boil the reserved marinade hard for a minute before any late brushing - it has held raw pork. Modern guidance calls pork tenderloin done at 145°F with a three-minute rest, which keeps it blush-pink and juicy rather than gray. Leftovers make exceptional fried rice.
Serving Ideas
Slice thin and serve over steamed rice with the resting juices spooned on top, or stack the slices in soft rolls with quick-pickled cucumber for an effortless second meal.