Collegiate Times

Brian Cromer's pork tenderloin with mushrooms.

Barbecue pork, or “Char Siu,” is a classic Chinese preparation of roasting meat, traditionally using pork belly or shoulder. However, using the loin is preferable as it is a meatier, more substantial cut. Take care not to overcook the loin or overly char the glaze because it can become too bitter or acrid.

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients:

4-5 pounds pork tenderloin

1 pound button mushrooms

1/3 cup hoisin sauce

1/3 cup soy sauce

1/3 cup honey

1/3 cup rice wine

3 cloves garlic

Directions:

1. Preheat the oven to 400 degrees. Mince the garlic and quarter the mushrooms. Remove the pork loin from the refrigerator and allow it to come to room temperature.

2. Mix the hoisin sauce, soy sauce, honey, rice wine and garlic. This mixture will be used to glaze the pork at the end of the roasting time.

3. Toss the mushrooms in vegetable oil, salt and pepper. Roast them for 20 minutes; this can be done while the loin is in the oven.

4. Add two tablespoons of vegetable oil to an ovenproof pan over high heat. Liberally season the pork loin with salt and pepper. Once the oil is hot, place the pork loin into the pan and sear it on both sides, about three minutes each. Put the pan into the oven and roast the loin for about 40 minutes.

5. Check the internal temperature of the loin with a meat thermometer. Once the temperature has reached 145 degrees, glaze the loin with the sauce. Return the pan to the oven for about 10 minutes so the glaze can char and the loin can finish cooking.

6. Remove the pan from the oven and allow the loin to rest for 10 minutes before serving. 

A version of this article appeared in the Oct 24 issue of the Collegiate Times.