Hoisin-and-maple-glazed Roast Pork Tenderloin

 

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.

What you will need

3 Tbs. kosher salt

2 Tbs. dark brown sugar

1/4 cup hoisin sauce

1/4 cup soy sauce

1/4 cup Scotch

1 Tbs. pure maple syrup

1 Tbs. minced garlic

1 Tbs. minced fresh ginger

1/4 tsp. Chinese five-spice powder

2 pork tenderloins (2 to 2-1/2 lb. total)

1/4 cup hoisin sauce

2 Tbs. pure maple syrup

1 Tbs. dark brown sugar

1 Tbs. Scotch

2 tsp. Asian (toasted) sesame oil

1 tsp. minced fresh ginger

Thinly sliced scallions, for garnish

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