Mongo's Glazed Char Siu Pork Tenderloin...

Al Czervik · 12-19-2013, 09:36 PM

There are a couple fantastic Throwdowns going on right now

http://www.bbq-brethren.com/forum/showthread.php?t=177123

http://www.bbq-brethren.com/forum/showthread.php?t=176324

over in the BBQ Brethren Thowdown Sub-Forum

http://www.bbq-brethren.com/forum/forumdisplay.php?f=86

that I figured would be fun to get in on. If you've never seen, participated or voted on them you are missing out on the most fun you can have with your clothes on. Please stop by and become part of the fun.

Without further ado, I present a dual entry into both called Mongo's Glazed Char Siu Pork Tenderloin.

First off the following players for the marinade / glaze.

A pinch of this, a dash of that, a tablespoon of various goodies and a full blast of you know what and on to the stove it goes to coalesce into a hot gooey marinade / glaze.

While the marinade / glaze was cooling I trimmed, cleaned and split two pork tenderloins.

Into a bag with about half of the cooled marinade / glaze and off to the fridge to rest for quite a while.

After the stars wheeled overhead and every day was as long as the life age of the earth (LOTR mod), I pulled them from the marinade (focus dammit

).

From there I tossed them on Traeger for a nice dose of smoke.

Once they were about 3/4 done I moved them over to the Performer to apply more glaze and give them a nice char over a bed of Balrog free lump.

And here we have them resting peacefully once done outside in the 30 degree weather (notice the tiny skiff of snow to the left of the Performer).

When it was all said and done, I sliced a couple up and plated them with some Chinese hot mustard, toasted sesame seeds, extra sauce and a bunch of snap peas.

Please use the pic below for the money shot.

This was my first try at Char Siu pork and overall I was pretty happy with the results. I erred on the side of not overcooking due to the lack of fat in the tenderloin. It certainly was tender and juicy, but not 100% what my taste buds were expecting. Next time I think I'll try a traditional pork butt or sirloin for a little more forgiveness on the cook time as well as a more robust flavor. All that being said, there probably won't be any leftovers by the time the weekend arrives.

Thanks for looking and come join us in the Throwdown fun.

Moose · 12-19-2013, 09:43 PM

Now that's some SERIOUS glazed goodness, Mongo!

ssv3 · 12-19-2013, 09:51 PM

That is def good stuff. Great work and greater presentation.

Gore · 12-19-2013, 10:24 PM

We used to do pork tenderloin this way a lot. I know exactly what you mean by not quite what you were expecting. The advantage is that it is a very clean cut of meat. Looks like you did a fabulous job.

Will work for bbq · 12-19-2013, 10:32 PM

Looks awesome to me Mongo, I'd hit all of that.

gtr · 12-19-2013, 11:01 PM

I really like pork tenderloins. They take to marinating very well, cook quick, and have great taste and tenderness - and you're definitely right - you do not want to overcook them.

Those look great and that plate is just beautiful.

sliding_billy · 12-20-2013, 01:30 AM

Great looking cook. Outstanding plating.

buccaneer · 12-20-2013, 03:10 AM

Looks, moist and tasty!

Diesel Dave · 12-20-2013, 05:08 AM

That really looks great!

I'd hit that over and over

Pig Daddy · 12-20-2013, 05:54 AM

Yeah baby!!!!

deguerre · 12-20-2013, 06:17 AM

Overcooked? Meh. I don't want any...

More. Three servings hit me just right.

bluetang · 12-20-2013, 07:09 AM

Way fine!

deguerre · 12-20-2013, 07:47 AM

Snap peas look refreshing. Did you cook them, or serve as is?

Al Czervik · 12-20-2013, 07:52 AM

Quote:

Originally Posted by deguerre

Snap peas look refreshing. Did you cook them, or serve as is?

As is brother... Nice fresh and crunchy.

Garyclaw · 12-20-2013, 08:00 AM

Awesome job, Mongo!

12-19-2013, 09:36 PM	#1
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Mongo's Glazed Char Siu Pork Tenderloin... There are a couple fantastic Throwdowns going on right now http://www.bbq-brethren.com/forum/showthread.php?t=177123 http://www.bbq-brethren.com/forum/showthread.php?t=176324 over in the BBQ Brethren Thowdown Sub-Forum http://www.bbq-brethren.com/forum/forumdisplay.php?f=86 that I figured would be fun to get in on. If you've never seen, participated or voted on them you are missing out on the most fun you can have with your clothes on. Please stop by and become part of the fun. Without further ado, I present a dual entry into both called Mongo's Glazed Char Siu Pork Tenderloin. First off the following players for the marinade / glaze. A pinch of this, a dash of that, a tablespoon of various goodies and a full blast of you know what and on to the stove it goes to coalesce into a hot gooey marinade / glaze. While the marinade / glaze was cooling I trimmed, cleaned and split two pork tenderloins. Into a bag with about half of the cooled marinade / glaze and off to the fridge to rest for quite a while. After the stars wheeled overhead and every day was as long as the life age of the earth (LOTR mod), I pulled them from the marinade (focus dammit ). From there I tossed them on Traeger for a nice dose of smoke. Once they were about 3/4 done I moved them over to the Performer to apply more glaze and give them a nice char over a bed of Balrog free lump. And here we have them resting peacefully once done outside in the 30 degree weather (notice the tiny skiff of snow to the left of the Performer). When it was all said and done, I sliced a couple up and plated them with some Chinese hot mustard, toasted sesame seeds, extra sauce and a bunch of snap peas. Please use the pic below for the money shot. This was my first try at Char Siu pork and overall I was pretty happy with the results. I erred on the side of not overcooking due to the lack of fat in the tenderloin. It certainly was tender and juicy, but not 100% what my taste buds were expecting. Next time I think I'll try a traditional pork butt or sirloin for a little more forgiveness on the cook time as well as a more robust flavor. All that being said, there probably won't be any leftovers by the time the weekend arrives. Thanks for looking and come join us in the Throwdown fun. __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")
	2 members found this post helpful.

12-19-2013, 09:43 PM	#2
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Now that's some SERIOUS glazed goodness, Mongo! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

12-19-2013, 09:51 PM	#3
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	That is def good stuff. Great work and greater presentation. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

12-19-2013, 10:24 PM	#4
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	We used to do pork tenderloin this way a lot. I know exactly what you mean by not quite what you were expecting. The advantage is that it is a very clean cut of meat. Looks like you did a fabulous job. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-19-2013, 10:32 PM	#5
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	Looks awesome to me Mongo, I'd hit all of that. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

12-19-2013, 11:01 PM	#6
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I really like pork tenderloins. They take to marinating very well, cook quick, and have great taste and tenderness - and you're definitely right - you do not want to overcook them. Those look great and that plate is just beautiful. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-20-2013, 01:30 AM	#7
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Great looking cook. Outstanding plating. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

12-20-2013, 03:10 AM	#8
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Looks, moist and tasty! __________________ Hold my dang beer...

12-20-2013, 05:08 AM	#9
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	That really looks great! I'd hit that over and over __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

12-20-2013, 05:54 AM	#10
Pig Daddy Full Fledged Farker Join Date: 06-15-11 Location: Glen Ellyn, Il	Yeah baby!!!!

12-20-2013, 06:17 AM	#11
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Overcooked? Meh. I don't want any... More. Three servings hit me just right. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-20-2013, 07:09 AM	#12
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Way fine! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

12-20-2013, 07:47 AM	#13
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Snap peas look refreshing. Did you cook them, or serve as is? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-20-2013, 08:00 AM	#15
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Awesome job, Mongo! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: