Healthier Chinese Barbecue Pork

Healthier Chinese Barbecue Pork

When I was growing up, Chinese barbecue pork was known as char siu. We would eat it as a side dish or as an ingredient in won ton soup. My mom never prepared it, so it was always restaurant made. Well, for some unexplainable reason, I haven’t had it in a few years. Since I had a frozen pork tenderloin that needed to be used, I searched the internet for a char siu recipe. After reading several recipes, I decided to try the one by Recipe Tin Eats.

As you know, one of my goals is to prepare dishes with less sugar. The first five ingredients contain considerable amounts of it.  Since I wasn’t using large quantities and they were only used in the marinade (on a large piece of meat), I thought it would be fine. The changes I made to Nagi’s dish were reduction in the amount of honey and elimination of the red food coloring. Even though I cooked a larger piece of tenderloin, not all of the marinade was used. I have to tell you that the meat was so tasty and delicious! My husband, who is my biggest critic, was very happy with this pork dish. You won’t be disappointed!

Healthier Chinese Barbecue Pork

 

Healthier Chinese Barbecue Pork

Ingredients:

Marinade:

  • ¾ tablespoon organic brown sugar
  • 1 tablespoon organic honey
  • 1½ tablespoon hoisin sauce
  • 1 teaspoon oyster sauce
  • 1 tablespoon + ½ teaspoon reduced sodium soy sauce
  • ½ teaspoon five spice powder
  • ½ teaspoon sesame oil
  • 1 tablespoon organic canola oil
  • Sea salt (optional—since I only have reduced sodium soy sauce at home, you may want to add a pinch)

Meat:

  • 1½ pound pork tenderloin

Directions:

  1. Place the marinade ingredients in a small saucepan. Mix together and simmer for 30 seconds. Set aside and cool.
  2. Place the pork and marinade in a ziplock bag and remove as much air as possible. Rub the sauce into the meat. Refrigerate overnight.
  3. Take the tenderloin out of the refrigerator and bring to room temperature.
  4. Preheat oven to 350º F. Line a rimmed baking pan with foil. Place roasting rack on top of rimmed pan.
  5. Put tenderloin on top of rack and set aside the reminder of marinade.
  6. Roast the meat until the internal temperature reaches 145º, approximately 40 minutes. (Roasting time will vary depending upon the size of tenderloin). Halfway through the cooking time, baste the pork with the sauce.
  7. After pork reaches 145º, baste the it with remaining marinade, and broil for 2 to 3 minutes, until it is nicely charred and caramelized.
  8. Let the tenderloin rest for 10 minutes before slicing.

 

Healthier Chinese Barbecue Pork

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Southwestern-Spiced Pork Tenderloin

Southwestern-Spiced Pork Tenderloin

It’s been awhile since I have roasted a pork tenderloin and I don’t know why. It is so easy to prepare and comes out tender and juicy. Just make sure you use meat thermometer—I just brought my first digital one and love it! The rub I used is used is a mixture of chili powder, cumin, smoked paprika, cinnamon, salt and freshly ground pepper. I inherited my mom’s seasoned cast iron skillet, so I had the perfect pan to sear and roast the tenderloins. I adapted my recipe from the kitchn, which was originally posted in August 2010. It is such a tasty and delicious meat dish, but I did reduce the amount of chili powder, since my husband doesn’t like his food too spicy!
DSC_1245

 

Southwestern-Spiced Pork Tenderloin

Ingredients:

  • 2 to 2½ pounds pork tenderloin (usually 2 tenderloins)
  • 2 to 3 teaspoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons cinnamon
  • 1½ teaspoons sea salt
  • 1½ teaspoons freshly ground pepper
  • 2 teaspoons organic high heat canola oil

Directions:

  1. Preheat oven to 400° F.
  2. Trim off any excess fat and pat dry the pork. Mix spices in a small bowl. Rub the spices onto all sides of the meat.
  3. Heat and spread the oil on a large cast iron skillet. Sear all surfaces of the tenderloins. Transfer to oven. Roast the meat for 10 to 15 minutes, until the internal temperature in the thickest part of the meat reaches 140°F to 145°F.
  4. Transfer meat to cutting board or platter. Cover with aluminum foil for 10 minutes to let meat rest. Slice thinly and serve.

 

Southwestern-Spiced Pork Tenderloin