Best Sugar N Spice Pork Tenderloin From The James Beard House Recipes

Five Spice Pork Tenderloin image

Provided by Budgiegirl

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup teriyaki sauce
1 garlic clove, minced
1/2 teaspoon five-spice powder
24 ounces pork tenderloin
12 ounces fresh pea pods, strings removed (3 cups)
1/2 cup sweet red pepper, cut into 2-inch strips (1/2 cup)
1/2 teaspoon finely shredded orange rind
1 tablespoon packed brown sugar
6 green onions, brushes (optional)

Steps:

For marinade, combine teriyaki sauce, garlic, and five-spice powder.
Place whole pork tenderloins in plastic bag set into a shallow dish.
Add marinade; seal bag. Turn meat to coat well. Chill 2 to 24 hours, turning meat occasionally.
Meanwhile, tear off a 36x18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18x18 inches.
Place pea pods and red sweet pepper in center of foil. Sprinkle with orange peel and brown sugar. Bring up two opposite edges of foil and seal with double fold. Then fold remaining ends to completely enclose vegetables, leaving space for steam to build.
Remove pork from bag, reserving marinade.
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan.
Place pork on grill over drip pan. Cover and grill for 30 to 35 minutes or until juices run clear (150 degrees F to 160 degrees F), brushing occasionally with marinade up to the last 5 minutes of grilling.
Add vegetable packet the last 15 minutes of grilling, turning packet once. Remove pork from grill and cover with foil.
Let meat stand for 15 minutes before slicing. Serve with vegetables. Garnish with green onion brushes, if desired.

Sugar 'n' Spice Pork Tenderloin from the James Beard House image

Provided by Chef Gruyegravere

Categories Pork

Time 12h30m

Yield 1 tenderloin, 4 serving(s)

Number Of Ingredients 12

1 cup water
4 tablespoons coarse salt
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1 1/2 lbs pork tenderloin
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
3 whole star anise
1 tablespoon szechuan peppercorns
2 teaspoons coarse salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil

Steps:

To brine the pork, combine all of the ingredients for the brine in deep bowl. Trim the pork tenderloin of all silverskin and place in the bowl. Cover and refrigerate for 12 hours.
To finish the pork, combine the brown sugar, cinnamon, star anise, Szechuan peppercorns, salt, and pepper in a spice or coffee grinder and process until ground to a powder.
Preheat the own to 350°F (175°C).
Remove the pork from the brine and pat dry.
Coat the pork with the spice mixture, pressing it on to form an even crust.
Heat the olive oil in an ovenproof pan and sear the pork on all sides. Place the pan in the oven and roast pork for about 20 minutes, or until the pork has reached the desired doneness.
To serve, carve the pork into 1/2-inch-thick slices.