Char Siu Pork Tenderloin
Char Siu means fork roast. Chinese pork roasted on fork shaped skewers over charcoal. The spice rub and the marinade can be used on all types of pork. I used 2 pork tenderloins. The spice rub is 3 tablespoons of brown sugar, 1 tablespoon of Chinese five spice powder, and 1 tablespoon ground white powder. Generously coat the pork tenderloin with the rub. Place pork in a large zip lock bag or large baking dish.
The marinade is 3 tablespoons of honey, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of hoisin sauce. Mix the marinade and pour over the pork. Seal bag or cover the baking dish and keep marinade in the fridge for 4 hours or longer.
The pork was hung and cooked in a barrel smoker. See the picture. An alternate cooking method would be indirect grilling on a charcoal or gas grill.
Save the marinade, bring it to a boil for 3-4 minutes. It will thicken and can be drizzled over the pork when served.
Cook the pork to 150-155 degrees on instant-read thermometer. Rest for 10 minutes. Slice pork and garnish with thinly sliced scallions and sesame seeds (see picture). I served the tenderloin with roasted rosemary and garlic fingerling potatoes and smoke-roasted carrots with a thyme brown butter sauce. Enjoy!
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