Bonnies Chinese Barbecued Pork Tenderloin Recipes

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• 1. Combine the garlic, ginger, green onions, sherry, soy sauce, Hoisin sauce, ketchup, sugar, salt and pepper in a plastic zip lock bag. Trim the pork of all fat and silverskin. Add the meat to the marinade, turn it to coat. Refrigerate 4 to 5 hours, turning every hour or so.
• 2. You may use a rotisserie spit rod for each tenderloin, or you can use a basket (which is what I did) Rotate for 35 to 40 minutes or until the temperature reaches 155 to 165 on the meat thermometer. Slice on diagonal to serve. Enjoy!
• 3. Note: This meat was cooked without any added fat.

Steps:

• 1. Line pan with foil. Preheat oven to 450 degrees. No need to turn the chops. Cooking time is 12-15 minutes depending on size of the pork chop. Cook to 145 to 150 degrees with an instant read thermometer. Lightly tent with foil for five minutes before serving. The time listed is for a medium size pork chop.
• 2. Choose centercut, and bone in pork chops one inch thick. The chops should be at room temperature. (Cold meat lengthens cooking time.)
• 3. Cut into the fat with a sharp knife at the sides of the chop so it won't curl up as it cooks. Avoid cutting into the meat.
• 4. MAKING THE RUB INGREDIENTS: 1 tablespoon chili powder 1tablespoon garlic powder 1/2 tablespoon dried onions ground to powder 1 tablespoon salt 1/8 teaspoon cayenne pepper 1/2 tablespoon brown sugar 1 tablespoon perfect pinch steak or Montreal seasoning 1 tablespoon paprika Combine all ingredients and mix well. Place in a shaker bottle.
• 5. Brush the chops on both sides with melted butter.
• 6. Add rub to the chops.
• 7. Sprinkle with thyme and bake. Use a meat thermometer to check the internal temperature near the bone. (No need to turn the chops.)
• 8. Here is how they look after cooking.
• 9. Enjoy!

Steps:

• 1. Melt the butter in a pan large enough for the tenderloins. Add the honey. Season the tenderloins with salt and pepper to taste. Brown the tenderloins with a good sear, just like the picture. Be sure you don't burn the butter, watch it closely. Turn the tenderloins over and brown on both sides. Don't be afraid to let them get really brown, they will soften up as you bake them in the oven. This will take around 20 minutes.
• 2. Pre-heat the oven to 375 degrees. Grease an 8 X 11 baking dish. Transfer the browned tenderloins to the dish, and all the honey, butter drippings, pour over the top of the tenderloins. Bake in the oven around 30 to 40 minutes until meat is no longer pink in the center. Some may prefer it slightly rare.
• 3. Remove the tenderloins to a platter and allow to rest tented with foil for at least 5 minutes. While doing that, transfer drippings from the baking dish back to the skillet and reduce for a glaze.
• 4. To serve, slice tenderloin 1/2 to 3/4 inches thick and drizzle glaze over the tenderloins and serve.

Steps:

• 1. Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients. Rub pork with spice mixture.
• 2. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin.
• 3. Bake at 400 degrees for 10 minutes. Combine hoisin sauce, orange juice and sesame oil in a small bowl. Brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).

Steps:

• Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
• Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

Steps:

• Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.
• Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 10 minutes. Combine hoisin, orange juice, and sesame oil in a small bowl, brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).

Steps:

• In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

Steps:

• Heat oven to 400 degrees/.
• Trim fat from pork.
• Combine sugar, five-spice, salt and cayenne pepper. Rub pork with spice mixture.
• Place pork on a rack coated with cooking spray in a foil-lined broiling pan.
• Bake for 10 minutes.
• Meanwhile, combine hoisin sauce, orange juice and oil; brush all over tenderloin. Bake 10 to 15 minute or until thermometer registers 155 degrees.
• Remove from oven; tent with foild and let stand 5 minutes before slicing.