Pork Tenderloin Four Ways

[a_boleyn]

If you have a chance to buy pork tenderloin fresh, it's quite a versatile protein for a singleton, and you can take your time making various dishes.

Unfortunately, I bought mine frozen, so when I thawed it, I had to prepare (trim off fat and remove the silverskin) and use it in as soon as possible.

Comments

[a_boleyn]

Here are a couple of other Korean bbq sauces from my files. :)

For the Kogi BBQ Sauce

2 tbsp Korean fermented hot pepper paste (gochujang)
3 tbsp sugar
2 tbsp soy sauce
1 tsp rice wine vinegar
2 tsp sesame oil

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

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Sweet-and-Spicy Spareribs with Korean Barbecue Sauce - serves 10

1 cup gochujang
1/2 cup hoisin sauce
1/2 cup ketchup
1/2 cup honey
1/2 cup soy sauce
1/2 cup sake
2 tbsp unseasoned rice vinegar
2 tbsp finely grated fresh ginger
1 tbsp finely grated garlic
2 tbsp ground white pepper

3 racks pork spareribs (about 8 pounds), membranes removed
Kosher salt

Preheat the oven to 325° F.

In a medium bowl, whisk together all of the ingredients except the ribs and salt. Layer 2 long sheets of heavy-duty foil on a work surface and set 1 rack of ribs in the center, meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil. Repeat with the remaining 2 racks of ribs. Transfer the foil packets to 2 large rimmed baking sheets and bake the ribs until tender, about 2 hours.

Unwrap the racks and transfer them to a work surface. Cut them into 3- or 4-rib sections.

Light a grill. Season the ribs with salt and grill over high heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes. Cut into individual ribs if desired.

Transfer to a platter and serve.

[spiffikins]

These look good as well! Thank you!