Sticky Glazed Pork Tenderloin

This pork is sticky, spicy and delicious. It reminds Big Pete of the pork slices he used to get as a child at Lychee Garden which was the coolest restaurant on Elisabeth St. in China Town, Toronto. It was a big fancy night out going downtown and getting dressed up. He always remembers the time his uncle Warren ate too much and they had to unbolt the table in a booth to get him out. Uncle Warren REALLY loved Lychee Garden. (he really loved all food as I remember him!)

This pork is like those sticky pork slices. 

You will need:

• 2 pork tenderloin (cleaned of all silver skin and fat)
• 4 garlic cloves crushed (2 for the meat and 2 for the sauce)
• 2 tbsp olive oil
• 1 tsp sesame oil
• 1 tsp chili garlic sauce (its really a paste)
• 3 tbsp Hoisin sauce
• 3 tbsp soy sauce
• 1 tbsp grated fresh ginger
• ground pepper
• 1 tsp granulated garlic
• 1 tbsp honey

Step 1: rub 2 cloves of crushed garlic on cleaned pork (if you need a bit more crush it) and grind some fresh pepper. Let pork come to room temperature before grilling. Rub olive oil on all sides. 

Step 2: make sauce by combining all remaining ingredients. Hoisin and Chili Garlic sauce can be bought in the Asian section of all grocery stores.

Step 3: heat grill to medium heat. Grill on all sides for about 15 minutes. Grill slowly to avoid burning. In the last 5 minutes brush on sticky sauce and continue to turn to get nice grill marks and avoid burning.

Serve with your favourite vegetables and rice. Leftovers sliced thin make excellent sandwiches the next day.