MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Gregory's Char Siu-Style Pork Tenderloin
Categories: Oriental, Pork, Sauces, Wine
Yield: 6 Servings

1 kg Pork tenderloin

MMMMM--------------------------MARINADE-------------------------------
118 g Honey
5 g Five-spice powder
5 g Smoked paprika
4 1/2 g White pepper
40 g Shaoxing rice wine
5 1/2 g Sesame oil
150 g Hoisin
33 g Molasses
50 g Garlic; minced

Combine all the marinade ingredients in a bowl and stir
thoroughly. This mix will serve as your marinade and
your finishing sauce.

Divide pork into two, evenly-sized portions and place in
the bag. Add a light coating of marinade, reserving
about a quarter of it for serving. Lower your bagged
pork into the water with Joule, and go make some side
dishes or something!

For our favorite, a pink tenderloin, we recommend
cooking @ 136ºF/58ºC for 1 hour and 30 minutes.

When the pork has finished cooking, remove it from the
bag. Either allow it to dry for a few minutes or pat dry
with a paper towel. Drizzle the pork with oil and
transfer to a very hot grill. Glaze with the marinade
left in the bag. When the surface of the meat looks nice
and charred, flip and repeat, then remove from grill.
Remember, your pork is already perfectly cooked, so keep
your sear as quick as you can!

Pour the remaining sauce over your grilled pork, slice,
and serve.

CHEF’S TIP: Gourdet likes to add the reserved marinade
to a pan and heat it on the grill as the pork sears.
Cooking the sauce in this way will mellow things out by
removing some of the sharp, raw-garlic flavor.

Chef Gregory Gourdet

RECIPE FROM: https://www.chefsteps.com

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