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!
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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
- 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 mustard
- 1/2 cup seasoned rice vinegar
- 2 pork tenderloins
- 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.
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.
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.
- Exchange pork tenderloin for pork loin, pork roast, or chicken breasts and thighs.
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Written by Helen Horton
Photographs by Helen Horton
Updated: July 23, 2012