Asian Spiced Pork Tenderloins
Recipe by Chef Jack McDavid of Jack's Firehouse in Philadelphia, Pennsylvania.
2 (12-ounce) pork tenderloins
1 tablespoon dark brown sugar, packed
1 1/2 teaspoons salt
1 teaspoon Chinese five spice
3/4 teaspoon freshly ground black pepper
Easy Apricot Sauce:
2/3 cup apricot preserves
1/4 cup seasoned rice vinegar
1/4 teaspoon soy sauce
- Prepare easy apricot sauce: Combine apricot preserves, seasoned rice vinegar, and soy sauce in small saucepan. Bring to boil; remove from heat. Cool to room temperature. Makes about 3/4 cup.
- To make the rub: combine brown sugar, packed, salt, Chinese five-spice and pepper in small bowl.
- Sprinkle and rub mixture evenly on surfaces of pork tenderloins.
- Prepare a medium-hot fire in grill. Grill tenderloins, uncovered, over direct heat for 15 to 20 minutes or until internal temperature reaches 145°F (62.7°C), turning tenderloins over halfway through cooking.
- Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes.
- To Serve: Cut pork tenderloins into 1/2-inch-thick slices and serve with sauce.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 240; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 65mg; Total Carbs: 28g; Fiber: 0g; Protein: 23g; Sodium: 850mg.
Recipe and photograph provided courtesy of National Pork Board.