Chinese Barbecued Pork
1-1/2 pounds pork tenderloin, trimmed of any fat or silverskin
For the Marinade: 1/2 cup soy sauce, 1/3 cup hoisin sauce, 1/3 cup dry sherry or Chinese wine, 2 tablespoons sugar, 1 tablespoon honey, 3 cloves garlic (minced), 1 teaspoon Chinese 5-spice powder, 3 drops red food coloring (optional)
For the Glaze: 2 tablespoons soy sauce, 2 tablespoons honey warmed, 2 teaspoons sesame oil
PREPARATION: Put the pork in a zip-top type plastic bag. In a small mixing bowl, combine the marinade ingredients and whisk until blended. Add to the meat and refrigerate several hours or overnight, turning several times to distribute marinade evenly.
Combine the ingredients for the glaze and set aside.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Drain the pork and discard the marinade. Roast for 35 to 40 minutes, or until the internal temperature reaches 145 degrees when read on an instant-read meat thermometer. Brush the glaze on all sides of the tenderloin, and continue roasting, turning frequently, until the glaze is set. Transfer the pork to a platter or plates. Let rest for 5 minutes before carving into thin slices.
Serve hot, warm, or cold. Leftovers make great fried rice.
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