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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Made this tonight for my family, son and grandkids and it was a huge hit with all of them! VERY tender and tasty. I loved that I could brine it the night before and mix the glaze the night before without cooking it and then the next morning drained the pork of the brine (zip lock bag) and then at 5:00 popped it into the oven with the cooked glaze! Easy for day of entertaining! I didn't change anything and it was cooked perfectly!
This was delicious and so very easy. I will make again soon.
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