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Pork Tenderloin with Oriental Express Sauce

Part 3 of 3 part series ”Sizzling BBQ Sauce”. Part 1 Sirloin Steak with Pepper Vinegar BBQ Sauce. Part 2 Chicken Thighs with Smoky Sweet Dry Rub

Tender, moist pork tenderloin with Chinese style BBQ sauce

Boutique BBQ sauce with an Asian flare

A cross cultivation of East and West, the base of this BBQ sauce is hoisin, Chinese barbecue sauce. Plus it calls for delicate Asian rice vinegar and a dash of fiery Sriracha sauce. But it also incorporates ketchup, mustard and fresh citrus. It’s a boutique BBQ sauce worth the albeit, short prep time so resist unscrewing a jar of BBQ sauce off the shelf. Pork tenderloin cooks with enough time to infuse the sauce into the meat but quick enough to get dinner on the table in a reasonable time. Use a rice cooker to steam some rice while the pork cooks. These days hoisin and Sriracha are available at your local supermarket. Have at it!Pork-Tenderloin-with-Stir-Fried-Pea-Pods-and-Steamed-Rice
Click here for more information about BBQ Sauces.

2011 AniversaRecipe – Slallamagoo

Recipe: Pork Tenderloin with Oriental Express Sauce

Prep Time: 10 Minutes | Inactive Time: 10 Minutes | Cook Time: 30 Minutes | Yield: 4 Servings | Level: Easy

Oriental Express BBQ Sauce

  • 1 Tbsp canola oil
  • 1 small onion, grated on large side of box grater
  • zest of 1 orange
  • 2 cloves garlic, microplane grated
  • dash kosher salt
  • 1 Tbsp Sriracha sauce
  • juice of 1 orange
  • 3/4 cup hoisin sauce
  • 1/2 cup ketchup
  • 1/4 cup Dijon mustardGrated-Onion-and-Orange-Zest
  • 1/2 cup seasoned rice vinegar

Pork Tenderloin

  • 2 pork tenderloins
  • salt
  • freshly ground pepper
  • 1 Tbsp canola oil
  • 3 cups hot cooked sticky rice

1 Heat 1 tablespoon oil in a small saucepan over medium heat. Add onion and cook and stir frequently until soft, about 3 minutes.

Browning-the-Pork-Tenderloin2 Add orange zest, garlic, dash of salt and cook for 1 minute.

3 Add the Sriracha and orange juice and cook for 3 minutes.

4 Add the hoisin, ketchup, mustard and vinegar and simmer for 10 minutes but don’t boil.

5 Meanwhile, salt and pepper the pork tenderloins. Heat 1 tablespoon of oil in a large frying pan on medium high heat.

6 Brown the pork on each side until golden and caramelized, about 3-4 minutes each turn.

Slicing-Pork-Temderloin7 Pour the BBQ sauce over the pork and cover. Turn the heat down to medium low and cook for about 10 minutes or until medium rare or desired doneness. Baste once or twice during cook time.

8 Take off the heat and let rest for 5-10 minutes. Slice on the diagonal into medallions, lay overlapping on a plate and spoon some sauce over the pork. Serve the extra sauce on the side for the rice.

Make make the sauce the day before or even a week before. Keeps for 2 weeks in the fridge.

Unseasoned rice vinegar can be substituted for seasoned rice vinegar by using 1/2 cup unseasoned vinegar, 1/4 cup sugar and 1 teaspoon salt.

When pork tenderloin is on sale, make this dish and serve with hot cooked rice, stir fried sugar peas and radishes.

Dish Designer

  • Exchange pork tenderloin for pork loin, pork roast, or chicken breasts and thighs.

Pork-Tenderloin-with-Oriental-Express-SauceInspiration – John Scofield, Washington Post 2012 Second Annual Smoke Signals BBQ Sauce Contest
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 23, 2012

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