Bakers & Chefs 9905TB Assembly & Operating Instructions - Five-Spice Pork Tenderloin
Bakers & Chefs Recipes
PAGE 28
SWEET AND TANGY BARBECUED COUNTRY-STYLE RIBS
Ingredients:
1/2 cup chili sauce
2 tablespoons apple jelly
1 tablespoon vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon chili powder
2 to 2 1/2 pounds country-style pork ribs
In a cooking pan
, heat and stir chili sauce and
jelly directly over medium heat until jelly melts.
Stir in vinegar, mustard, Worcestershire sauce
and chili powder, then remove cooking pan from
grill, cover and save.
Trim fat , then place ribs in center of grill
.
Cook with the hood down, using the indirect
method and medium heat for 1 to 2 hours - or until
ribs are tender and no pink remains. To keep ribs
tender and juicy, brush with chili sauce as needed.
Once cooked, serve ribs with remaining sauce.
Serve this tangy bbq classic with corn-on-the-cob, green salad, potato salad or coleslaw!
Makes 4 servings.
FIVE-SPICE PORK TENDERLOIN
Ingredients:
1/4 cup teriyaki sauce
1 clove garlic, minced
1/2 teaspoon five-spice powder
2 twelve-ounce pork tenderloins
12 ounces fresh pea pods,
strings removed (3 cups)
1/2 red pepper, cut to 2-inch strips (1/2 cup)
1/2 teaspoon finely shredded orange peel
1 tablespoon packed brown sugar
Begin with marinade:
combine teriyaki sauce,
garlic and five-spice powder. Place whole pork
tenderloins in a plastic bag and put into shallow
dish. Add marinade and seal bag. Rotate bag to
coat meat well, and chill up to 24 hours, turning
meat occasionally.
Meanwhile, use a cooking pan - or prepare a
36x18 inch piece of heavy foil, folded in half to
make a double thickness piece of foil measuring
18x18 inches. Place pea pods and red peppers
in the cooking pot or center of the foil. Sprinkle
with orange peel and brown sugar. Cover pan
with lid, or fold up all edges of foil and seal to
completely enclose this vegetable pack, leave
space for steam to build.
To grill
: Remove pork tenderloins from bag and
reserve the marinade. Put cooking pan in center
of grill with a baking rack or fry basket on top - or
use the center cooking grid with an aluminum
drip pan underneath. Place pork tenderloins on
the grill rack. Turn outer burners on low to me-
dium and cook indirectly for 30-35 minutes or
until juices run clear. Brush occasionally with
marinade up to the last 5 minutes of grilling. Add
your vegetable pack the last 15 minutes of grill-
ing, turning once. Remove pork from grill, cover
with foil and let stand for 15 minutes before
slicing. Serve with vegetables
This delicious tenderloin recipe with teriyake sauce is just one example of the infinite culinary possibilities
possible with your new Bakers & Chefs grill.
Makes 6 servings.