BBQ Cantonese Pork Tenderloin

BBQ Cantonese Pork Tenderloin

  • Prep Time: 10 mins
  • Total Time: 5 hrs 10 mins
  • Serves: 6,Yield: 10Buffet servings

    • About This Recipe

    “This dish can be your main meat serving or as part of a buffet.”

    Ingredients

  • 3tablespoonshoisin sauce
  • 1/4 cupdark soy sauce
  • 1tablespoondry sherry
  • 2clovesgarlic, minced
  • 1teaspoongrated fresh ginger
  • 1teaspoonbrown sugar
  • 3lbspork tenderloin
  • salt

    • Directions

  • Combine all the marinade ingredients in a large Zip lock bag.
  • Place bag in a bowl.
  • Put Pork in the bag and seal.
  • Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source.
  • If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often.
  • About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it.
  • Slice pork thinly and serve immediately.

    • Reviews

  • “This is VERY GOOD!!!I’ve made this two ways.I made per the instructions AND, I sliced the meat, used the marinade and stir fried it.OMG!!! This was soooo good. Served with fried rice. Mmm Mmm”

  • “The flavor was good, but I didn’t enjoy the smell.I used leftovers in a stir fry the next day.”

  • “Great recipe.I stir fried it, and it was great.what a marinade”

  • “This one goes in the keeper file.Very tasty…easy to do and very nice over rice. I used pork chops…sliced into strips.Would probably work with out the marinating time too.Catherine”

  • “I made this the other night and the marinade was perfect! I BBQed it and it came out great! the kids really liked it too :o)”

  • “This was a wonderful way to cook pork tenderloin.In general, my BH does the outdoor grilling and it’s often hit or miss.We’ve done this twice, and for some reason, perhaps because it’s a larger cut of meat, it’s come out beautifully.We marinated this for less than the specified 4 hours and then cooked it until it was pink on the inside but not bright red.It took about 30 minutes, but we’ve only been able to find the smaller tenderloins lately.The meat was juicy and flavored very nicely.We served this with hot rice and some steamed spinach.We’ll be doing this often.Thanks for posting this Bergy!”

  • “I really liked this too. Baked in the oven loosely wrapped in foil then added to a stirfry mix of veggies and rice. My daughter also liked very much…. going in my cookbook!”

  • “Didn’t change a thing.Browned in saute pan, poured in marinade, covered & ccoked until just done.Moist & very flavorful.DH was in heaven with this.Thanks.”

  • “Just great! Thank you, Bergy.”

  • “This recipe is absolutely delicious and very tender. I only made slight changes, I increased the amount of garlic to 3 cloves and only had light soy sauce, so used that.I marinaded in the fridge for 24 hours.I was planning on leftovers, but it was all gone in one meal.This recipe is definitely a keeper and I would be very comfortable serving to visitors.”

  • “Delicious.I substituted rice wine for the sherry.I grilled it over low-medium on my gas grill and it was perfect.I plan on using the leftovers for fried rice and we’re all looking forward to that.Thanks Bergy, this was great!”

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