Beijing beauty: Asian-glazed, grilled pork tenderloin from Eat, Shrink & Be Merry!: Great-Tasting Food That Won't Go from Your Lips to Your Hips! by Janet Podleski and Greta Podleski

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Notes about this recipe

  • Zosia on January 20, 2018

    The Asian-inspired bbq sauce had a nice balance of sweetness and tang and went really well with the pork. It's not grilling season here yet so I browned the meat in a grill pan and finished it in the oven. I basted the tenderloins with the sauce as soon as they went in to the oven. I'll definitely make this again.

  • Delys77 on April 25, 2012

    I broiled instead of grilling and basted a bit more quickly than they said, plus I used more basting liquid. Overall quite good

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