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 the goods

1 pork tenderloin (about 1lb / 500g)

2 tblspns honey

2 tblspns soy sauce

2 tblspns sherry

1 tblpsn hoisin sauce

1 tspn (chinese) sesame oil

2 cloves garlic peeled and chopped finely

1 inch fresh ginger sliced into tiny matchsticks

1 tspn salt

1/4 tspn chinese five spice powder

2 granny smith apples

1 butternut squash

olive oil

additional ginger

chili flakes

lemon / lime  juice

active time: 20 minutes

total time: 30 minutes

 

 

 

chinese bbq pork tenderloin with grilled apples and squash

mix: honey, soy sauce, ginger, garlic, sherry, sesame oil, salt, five spice and pour over the pork loin and allow to marinade for at least 4 hrs, or overnight

heat: grill and place pork loin over medium heat, cover grill. cook 10 minutes, turn, cook another 10 minutes. remove from heat and cover with foil. allow to stand for 10 minutes

whilst: pork is cooking, slice top and bottom off apples. slice across into thirds. put apple 'steaks' into ziploc/ plastic bag. squeeze lemon juice over apples, add 2 tblpns olive oil, 6 slices of ginger and some chili flakes (to your taste). slice the op off the butternut squash, slice the 'neck' of the squash into 1/2 inch / 1cm slices. place these in a bag with some olive oil, ginger (or garlic) and some salt and pepper

toss: the apples and squash slices around in their bags, then place on the grill. the apples will cook faster. both will caramelise rapidly. grill the apples for 3-4 minutes per side, the squash will need 5 minutes per side

slice: the pork and place it with the apple and squash slices on a serving platter

serve: with a little extra hoisin sauce

 

 

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