Subj : St. Gregory 06
To   : All
From : Dave Drum
Date : Sat May 22 2021 10:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Gregory's Char Siu-Style Pork Tenderloin
 Categories: Oriental, Pork, Sauces, Wine
      Yield: 6 Servings
 
      1 kg Pork tenderloin

MMMMM--------------------------MARINADE-------------------------------
    118 g  Honey
      5 g  Five-spice powder
      5 g  Smoked paprika
  4 1/2 g  White pepper
     40 g  Shaoxing rice wine
  5 1/2 g  Sesame oil
    150 g  Hoisin
     33 g  Molasses
     50 g  Garlic; minced
 
  Combine all the marinade ingredients in a bowl and stir
  thoroughly. This mix will serve as your marinade and
  your finishing sauce.
  
  Divide pork into two, evenly-sized portions and place in
  the bag. Add a light coating of marinade, reserving
  about a quarter of it for serving. Lower your bagged
  pork into the water with Joule, and go make some side
  dishes or something!
  
  For our favorite, a pink tenderloin, we recommend
  cooking @ 136ºF/58ºC for 1 hour and 30 minutes.
  
  When the pork has finished cooking, remove it from the
  bag. Either allow it to dry for a few minutes or pat dry
  with a paper towel. Drizzle the pork with oil and
  transfer to a very hot grill. Glaze with the marinade
  left in the bag. When the surface of the meat looks nice
  and charred, flip and repeat, then remove from grill.
  Remember, your pork is already perfectly cooked, so keep
  your sear as quick as you can!
  
  Pour the remaining sauce over your grilled pork, slice,
  and serve.
  
  CHEF’S TIP: Gourdet likes to add the reserved marinade
  to a pan and heat it on the grill as the pork sears.
  Cooking the sauce in this way will mellow things out by
  removing some of the sharp, raw-garlic flavor.
  
  Chef Gregory Gourdet
  
  RECIPE FROM: https://www.chefsteps.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... NO CARRIER, but I've got a few warships and F-15's...
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.