Servings: 4 to 6
This recipe is based on the Chinese barbecued pork called char su, with a glaze developed by my wife, Nancy, who is chef/owner of Boulevard in San Francisco. To help keep the meat juicy during roasting, the tenderloins get a light salt brine. For best results, brine the pork for at least 6 hours.
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Excellent! Tender, juicy, and flavorful. I may never eat tenderloin any other way again.
Made double the glaze. Used half for recipe. Served with stir-fried snap peas + 2-3 Tbs. glaze, and balance of glaze at the table as sauce. Got rave reviews.5 Stars
Excellent dish! Pork was very tender and glaze had a wonderful flavor. Next time I plan on making a little bit more glaze for those who may want to drizzle a little more glaze over the meat once it is served given it had such a great flavor.
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