Grilled Asian Pork Tenderloin with Ginger Raspberry Glaze
Grilled Asian Pork Tenderloin with Ginger Raspberry Glaze is an amazing addition to any barbecue. The flavors of soy, ginger, and raspberry are amazing.
This is a recipe I got from a former business partner from chinablue. His family fled Shanghai during the cultural revolution and brought some amazing recipe that formed the foundation of chinablue’s sauces.
First time I made this recipe my husband was sure he was going to hate it…he doesn’t like licorice, but this has turned out to be a family favorite.
Let me know what you think.
Grilled Asian Pork Tenderloin with Ginger Raspberry Glaze
These amazing flavors come together by marinating overnight. There are a lot of ingredients in this recipe but it is totally worth it + you can make it the night before so it's super easy just to toss this on the grill for your barbecue. This is truly amazing and a family favorite.
- 3 tablespoons canola oil
- 3 shallots finely chopped
- 3 cloves garlic finely chopped
- 2 red pepper flakes
- 3 tablespoons ginger minced (feel free to use bottled or jarred ginger)
- 2 tablespoons good quality curry powder
- 1 teaspoon ground cinnamon
- 2 star anise
- 8 ripe purple plums pitted and coarsely chopped
- 1 cup cran-raspberry juice
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1/4 cup raspberry jam
- 1/4 cup light brown sugar
- 3 tablespoons ground cloves
- 1 cup water
For Pork Tenderloin
- 2 Pork Tenderloins
- 2 cups soy sauce
- 1 cup honey
- 1/4 cup coarsely chopped fresh ginger
- 1 tablespoon whole black peppercorns
- Salt and freshly ground black pepper
- Olive oil for rubbing
- Topping - Green onions thinly sliced
For Ginger Raspberry Glaze
Heat the oil in a large non-reactive saucepan over medium heat.
Add the shallots and garlic and cook until soft.
Add the red pepper flakes, ginger, curry powder, star anise, and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water.
Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally.
Remove from heat and let cool slightly.
Remove star anise.
Place raspberry ginger mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
For the Pork Tenderloin:
Rub tenderloin with olive oil.
Season with salt and pepper.
Mix the remaining ingredients together to create a marinade.
Reserve a 1/4 cup of the marinade in a glass container and refrigerate.
Place tenderloin in a zip lock bag with marinade.
Marinate for 1 hour or up to overnight.
Preheat grill to medium-high heat.
Remove reserved marinade from refrigerator and stir.
Cook pork to about 135 degrees F.
Turn heat to high and brush with reserved glaze.
Remove from the grill when the internal temperature reaches 145 degrees F. and brush with more of the glaze.
Thinly slice tenderloin and garnish with green onions.
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