I hate to admit it but I am not a big fan of pork tenderloin. I don’t think it has as much taste as other cuts and can get a kind of mushy texture. It is not terrible, it just isn’t as good as other cuts of pork. However, the supermarket had a killer sale on pork tenderloin and my thrifty nature kicked in.
To give the pork more flavour, I decided to make a rich, sweet, hoisin glaze. To kick it up even more, I decided to cook it en brochette (on skewers) on my gas grill. This would give a larger surface which would caramelize and give a better texture.
To make the dish, soak four 8 inch bamboo skewers in water for 30 minutes. Cut two tenderloins into 1 inch slices. Put the slices on the skewers making sure to leave some space between them.
Mix 50 ml (1/4 cup) hoisin, 15 ml (1 tbsp) honey, 5 ml (1 tsp) Chinese five spice, 2 ml (1/2 tsp) Sriracha in small bowl.
Preheat your gas grill or barbecue to medium heat. Grill the pork turning and brushing with the sauce every two or three minutes until the internal temperature of the pork is 150 F, about 12 minutes.
Let sit for 5 minutes and serve on or off the skewers depending on your preference.
This turned out just the way I wanted it to. The sweet glaze gave a nice complex flavour and char to the pork. The charred surface gave a better texture on the tongue as there was more grilled surface area. This will be used for the next tenderloin sale!
The Old Fat Guy
- 2 pork tenderloins
- 50 ml (1/4 cup) hoisin sauce
- 15 ml (1 tbsp) honey
- 5 ml (1 tsp) Chinese five spice
- 2 ml (1/2 tsp) Sriracha
- 4 eight inch bamboo skewers
- Soak the bamboo skewers in water for 30 minutes.
- Preheat a gas grill or barbecue to medium heat.
- Cut the tenderloins into 1 inch slices
- Thread the pork onto the skewers leaving a space between each slice.
- Mix the hoisin, honey, five spice and Sriracha together.
- Grill the pork turning it and brushing with the sauce every two or three minutes until the internal temperature of the pork is 150 F, about 12 minutes.
- Let rest for 5 minutes and serve on or off the skewers per your preference.