Barbecued pork tenderloin with plum sauce

Barbecued pork tenderloin with plum sauce

This tasty, do-ahead appetizer is my adaptation of a dish my mother learned to cook in her long-ago Chinese cooking class.

1½ lb (700 g) pork tenderloin

1/3 cup (75 mL) honey

1 cup (250 mL) soy sauce or tamari

Freshly ground pepper to taste

Hot mustard

Sesame seeds

Plum Sauce

1 ½ tsp (7 mL) dry mustard

1 ½ tsp (7 mL) cider vinegar

Dash of salt

Pinch of dried red pepper flakes

Silver of garlic

½ cup (125 mL) apricot jam

½ tsp (2 mL) soy sauce or tamari

1 tsp (5 mL) grated fresh ginger

Method:

Spread honey over tenderloin and marinate for 2 hours in soy sauce in a plastic bag for 2 hours.

Remove tenderloins from marinade (reserve) and grill over medium-hot coals, turning several times and brushing with marinade, for 20 to 30 minutes, until an instant-read thermometer registers 150°F to 155°F in the centre. (Alternatively, sear tenderloins in a cast-iron skillet and roast at 400°F until done, 20 to 25 minutes.)

Transfer to a plate, cover with plastic wrap and refrigerate overnight. Meanwhile, made the plum sauce: Combine the mustard, vinegar, salt, red pepper flakes, garlic, jam, soy sauce and ginger in a small saucepan and bring to a simmer over medium heat. Set aside to cool.

Transfer chilled tenderloins to a cutting board and cut crosswise into slices about ¼-inch thick. Arrange on a platter and serve with hot mustard, toasted sesame seeds and plum sauce.