An easy and versatile dish that can also be prepared skewered, or chopped the second day for pork fried rice. Cook the pork slow and low to ensure that it doesn’t dry out.
2 cloves garlic
1 inch fresh ginger
2 green onions
2 pounds pork tenderloins
1/4 cup soy sauce
3 tablespoons dry sherry or rice wine
3 tablespoons brown sugar
1/2 teaspoon Chinese Five-Spice seasoning mix
1 tbs. honey (for marinade)
3 tbs. honey (for basting sauce)
Peel and finely chop the garlic, ginger. Wash, trim and coarsely chop the green onions.
Cut the pork tenderloins to make approximately four 6-inch lengths.
Mix the garlic, ginger, green onions, soy sauce, sherry, brown sugar, Chinese Five-Spice, 1 tablespoon of the honey. Place in a plastic resealable bag with the pork.
Seal the bag and marinate refrigerated, 2 hours or preferably overnight. Turn the bag over or mix the pieces up several times while marinating.
Prepare a basting sauce by mixing 3 tablespoons honey with 1 tablespoon of the reserved marinade.
When ready to cook, heat your outdoor charcoal grill with enough coal for a medium fire. When white-hot, move the coals to either side of the grilling grate and place an aluminum foil drip tray in the center. Place the pork in the center of the top rack for indirect grilling. Baste with the honey mixture.
Cover the grill (vented) and bake for about 30 minutes, basting every 10 minutes. The pork is done when it reaches 150 degrees F. at the thickest part, and the interior is just slightly pink. Let cool at least 15 minutes before serving.
Slice thinly and serve with rice and a stir-fry vegetable side dish.
Note: This recipe will work equally well in a wok. If you choose this route, prepare the pork first, and then your side dish of choice – that way the stir fry will be hot and crisp-tender when you serve it.