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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?