Barbequed Pork

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Barbequed Pork to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Barbequed Pork, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup Soy sauce
• 2 tablespoons Dry red wine
• 1 tablespoon Brown sugar
• 1 tablespoon Honey
• 2 teaspoons Red food coloring -- optional
• 1/2 teaspoon Ground cinnamon
• 1 Green onion -- cut in half
• 1 Clove of garlic -- crushed
• 2 Whole pork tenderloins -- (about 12 oz each)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl

Step 2: Technique & Execution

Add pork, turning tenderloins to coat completely

Step 3: Technique & Execution

Cover and refrigerate 1 hour or overnight, turning meat occasionally

Step 4: Technique & Execution

Drain pork, reserving marinade

Step 5: Technique & Execution

Place tenderloins on wire rack over baking pan

Step 6: Technique & Execution

Bake in preheated 350F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes