Oriental Barbequed Pork Tenderloin

1 lb. pork tenderloin
aluminum foil
1 cup Tom Hacking’s Shang Highed Barbecue Sauce (see below)

Trim all possible fat from meat. Place whole pork tenderloin on a plate or in a shallow container. Generously brush tenderloin with Barbecue sauce and cover. Refrigerate several hours or overnight. When ready to cook wrap marinated pork in aluminum foil into a tight package.

Cook package on grill or in 325º F. oven for approximately 30 minutes or until a meat thermometer inserted in pork reads 150º. Remove meat from foil brush sparingly with additional sauce and grill a few minutes on each side until done or until thermometer reads 160º for pork.

To serve, reheat sauce if necessary and slice pork thinly. Serve pork with additional sauce and sticky or jasmine rice cooked without butter or salt.

Nutritional Information Pork Tenderloin: Each 4-oz cooked portion of meat with sauce has approximately 380 calories; 4.2 grams total fat; 1.2 grams saturated fat; 59 milligrams cholesterol; 68 grams carbohydrate; 0 dietary fiber; 21 grams protein; 600 milligrams sodium.

Traditional recipe made with pork spare ribs and sauce is made with ½ cup butter

Compare at 670 calories and 38 grams total fat per 4 ounce serving

Tom Hacking’s Shang Highed Barbecue Sauce

  • 1 cup honey
  • 1 1/3 cups packed brown sugar
  • 1-6oz can tomato paste
  • 1 cup seasoned rice vinegar
  • ¼ cup soy sauce
  • 1 to 3 tablespoons Chinese Chili paste
  • ¼ cup fresh lime juice
  • ¼ cup sake or dry white wine
  • ¼ cup chopped cilantro
  • 4 cloves garlic, pressed or finely minced
  • 1 tablespoon fresh ginger
  • 5 star anise
  • 2 cinnamon sticks
  • 1 tablespoon black pepper corns
  • 1 tablespoon coriander seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground mace

    Combine all ingredients in a heavy medium size sauce pan and bring to boil over high heat stirring often. Reduce heat to low and simmer sauce, uncovered until thick and syrupy, about 1 ½ hours. If sauce becomes too thick while simmering add more sake or white wine.

    Strain sauce through a fine mesh strainer and use immediately or pour into a glass container and allow to cool. After sauce has cooled, cover and refrigerate until ready to use. Sauce will keep for several weeks.

    Yield: About 2 cups or 16 1-oz. servings

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