By Julie Madden
Skip the takeout. We’ve teamed up with Traeger Ambassador Julie Madden and injected our signature wood-fired flavor into the classic Chinese BBQ pork dish of Char Siu.
|2||pork tenderloins, silverskin removed|
|1/4 Cup||hoisin sauce|
|1/4 Cup||honey plus 2 tablespoons|
|1 1/2 Tablespoon||brown sugar|
|3 Tablespoon||soy sauce|
|1 Tablespoon||sesame oil|
|1 Tablespoon||oyster sauce, optional|
|1 Teaspoon||Chinese five-spice powder|
|1 Clove||garlic, minced|
|2 Teaspoon||red food coloring, optional|
|3 Tablespoon||brown sugar|
|1 Teaspoon||yellow mustard|
|1/4 Teaspoon||Chinese five-spice powder|
In medium bowl, whisk together 1/4 cup honey and remaining marinade ingredients thoroughly, making sure brown sugar is dissolved. Add pork and marinade to glass pan or resealable bag and marinate for at least 8 hours or overnight, turning occasionally to ensure all sides of pork are well coated.
2 pork tenderloins, silverskin removed
1/4 Cup hoisin sauce
1/4 Cup honey plus 2 tablespoons
1 1/2 Tablespoon brown sugar
3 Tablespoon soy sauce
1 Tablespoon sesame oil
1 Tablespoon oyster sauce, optional
1 Teaspoon Chinese five-spice powder
1 Clove garlic, minced
2 Teaspoon red food coloring, optional
When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.
225 ˚F / 107 ˚C
Remove pork from marinade and boil marinade in a saucepan over medium-high heat on stove top for 3 minutes to use for basting pork. Cool slightly, then whisk in 2 remaining tablespoons of honey.
2 Tablespoon honey
Arrange the tenderloins on the grill grate and smoke pork until internal temperature reaches 145°F. Baste pork with reserved marinade halfway through cooking.
225 ˚F / 107 ˚C
145 ˚F / 63 ˚C
Remove pork from grill and increase temperature to 450°F. Return pork to grill for a few minutes per side to slightly char and set the sauce.
450 ˚F / 232 ˚C
For the Five-Spice Dipping Sauce: In a small saucepan over low heat, mix ketchup, brown sugar, mustard and Chinese five-spice powder until sugar is dissolved and sauce is smooth. Let cool, and serve chilled or at room temperature.
1/4 Cup ketchup
3 Tablespoon brown sugar
1 Teaspoon yellow mustard
1/4 Teaspoon Chinese five-spice powder
Serve pork immediately with jasmine rice, or cool and refrigerate for later use as an appetizer, served with Five-Spice dipping sauce and toasted sesame seeds. Enjoy!
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