CHINESE STYLE GLAZED PORK TENDERLOIN

Chinese Style Glazed Pork Tenderloin image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 13

2 - 12-16 ounce(s) pork tenderloins
1/2 cup(s) soy sauce, low sodium
1/2 cup(s) apricot preserves
1/4 cup(s) hoisin sauce
1/4 cup(s) cooking sherry
1 teaspoon(s) ginger, ground
1 tablespoon(s) sesame oil
4 clove(s) garlic, minced
1 teaspoon(s) chinese five spice powder
1 teaspoon(s) pepper
1/4 cup(s) ketchup
1 tablespoon(s) molasses
2 teaspoon(s) vegetable oil

Steps:

Lay tenderloins on cutting board long side running parallel to conters edge. Cut horizontally down length of tenderloins, stopping 1/2" from edge so halves remain intact. Working with 1 at a time, open up tenderloins, place between 2 sheets of plastic wrap & pound to 3/4" thickness. Repeat with 2nd tenderloin.
In a large bowl, combine, soy sauce, apricot, hoisin, sherry, ginger, sesame oil, garlic, five spice powder & pepper; mix to combine. Reserve 3/4 C marinade. Place tenderloins in a large zip lock bag & pour remaining marinade over & massage into pork coating it all. Refrigerate 4 hours.
Combine reserved marinade, ketchup & molasses in a small saucepan. Cook over medium heat until syrupy & reduced to 3/4 C, about 3 - 5 minutes. Reserve 1/4 C for glazing cooked tenderloins.
GAS GRILL: Turn all burners to high, cover & heat until hot, about 15 minutes. Turn all burners to medium high.
Clean & oil cooking grate. Pat pork dry with paper towels; then rub with vegetable oil. Grill pork covered until lightly charred on 1st side, about 2 minutes. Flip & brush grilled side of pork with 2 tbsp glaze. Grill again until lightly charred on 2nd side, about another 2 minutes. Flip & brush with glaze. Repeat flipping & glazing 2 more times. Transfer pork to cutting board & brush with reserved glaze. Tent with foil & let rest 5 minutes. Slice & serve.