Chinese BBQ Pork Tenderloin
Season 2; Episode 14

Pork Tenderloin Ingredients

Quantity Unit Ingredient
1 pork tenderloin trimmed
2 tablespoons low sodium soy sauce
3 tablespoons brown sugar
1 clove garlic minced
1 tablespoon sherry or rice wine
2 tablespoons ketchup
3 tablespoons hoisin sauce
3 tablespoons honey
3/4 teaspoon smoked paprika
1/4 teaspoon five-spice powder
1 pinch The Edge or tri-mix
1 tablespoon olive oil

Pork Procedure

Mix all but the pork in a bowl. 

Preheat oven to 350°.

Place an oven proof saute pan over high heat.  Add the 1 tablespoon oil and then place the pork tenderloin into the pan.  Spoon a bit of sauce over the meat and allow to brown on one side.  Turn the meat and when it has just started to sear, place the pan into the preheated oven and cook the pork for about 15 minutes, or until a meat thermometer reads 140°.  Remove from the oven and set aside to rest for about 10 minutes.  Slice across the grain, slightly on the bias.

Serve with fried rice and top with a small amount of the reserved barbecue sauce.

Fried Rice Procedure

Place a saute pan on medium-high heat.  Add 1 tablespoon of the olive oil and the beaten egg.  Soft scramble the egg then set aside.

In the same pan, heat the other tablespoon olive oil and the sesame oil.  Add the scallions, onion, ginger, garlic and stir to combine.  Take care not to burn the garlic. 

Add the sliced mushrooms and shredded pork.  If using any of the optional ingredients, add them now and stir to mix and cook evenly. 

Stir in the rice and sauce, if using.  Stir to combine and heat through.

Cuisine:
  "Chinese"

Fried Rice

Quantity Unit Ingredient
1 large egg beaten
2 tablespoons oil
1 tablespoon sesame oil
1 1/2 tablespoons scallion minced
1 tablespoon onion minced
1 teaspoon fresh ginger grated
1 teaspoon garlic minced
3 crimini mushrooms sliced
1/4 cup barbecued pork shredded
1 1/2 cups rice cooked
1/4 cup mung bean sprouts optional
1/4 cup asparagus spears sliced (optional)
1/2 cup spinach leaves sliced (optional)
1 tablespoon barbecue sauce from pork