Episode #8: Tenderloin

Episode #8:

Lean, delicious and – as its name suggests – tender, this oft neglected cut of pork is great for quick stir fries and last minute meals. James and Sam explore how to get the most bang for your buck from a pork tenderloin.

Sweet & Sour Pork

Inspired by Ching’s Chinese Food In Minutes by Ching-He Huang


  • 1 beaten egg
  • 1 tbsp cornflour
  • 1 pork tenderloin cut in to 5mm slices
  • Oil for deep frying
  • 1 tbsp grated ginger
  • 1 red pepper, deseeded and cut in to chunks
  • 1 green pepper, deseeded and cut in to chunks
  • 1 small tin pineapple chunks (approx 250g)
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp brown sugar (we used maple syrup)
  • 1 tsp cornflour (mixed with 1 tbsp water)
  • Salt and white pepper


  • Mix the egg and cornflour in to a batter. Place the pork slices in the mixture and season with salt and white pepper.
  • Fill a wok to 1/3 full of oil (or alternatively use a deep frier) and heat over a high heat. You can tell when the oil is up to temperature by dropping in a small bread cube – if it turns golden brown in 15 seconds and rises to the surface then you are ready to go.
  • Carefully place the pork slices in the oil. Try not to overcrowd the pan. You may need to do this in batches. Fry for 3-4 minutes until golden brown, then remove and drain on kitchen paper.
  • Once all the pork is cooked, drain the oil from the wok. You can strain it and reuse at a later date.
  • Return the wok to the heat and add 1 tbsp of the reserved oil.
  • Add the ginger and pepper chunks, stirring quickly. After 2 minutes, add the pineapple and its juice. Let it bubble. Add the soy sauce, vinger and sugar/maple syrup. Allow to reduce slightly before adding the cornflour-water mix, then stirring to thicken.
  • Return the pork to the wok, stir and and toss to coat with the sauce then serve.

Smoked Tenderloin

Inspired by Smoked Pork Tenderloin at Traeger Grills and Maple Brined Pork Loin at AllRecipes.com


  • 3 tbsp your favourite BBQ dry rub (I like Memphis Dust from AmazingRibs.com)
  • 1 pork tenderloin
  • 1 litre cold water
  • 70g salt
  • 200ml maple syrup (seperated in to two equal halves)
  • 3 cloves garlic, crushed
  • 3 tbsp ginger, chopped
  • 2 tbsp dried rosemary
  • 1 tbsp black pepper
  • Wood chips (for smoking – I used cherry wood)
  • 3 tbsp cider vinegar
  • Any leftover hot sauce you have lying around (optional)


  • To brine the pork, mix the water, 100ml maple syrup, salt, garlic, ginger, rosemary and black better in a large plastic container. Add the pork loin and refrigerate overnight.
  • The next day, remove the pork from the brine and gently wash off any residual salt. Cover in tbsp of the dry rub and return to the fridge for a least two hours to marinate.
  • Fire up your smoker or set your BBQ for indirect cooking. You are looking for steady low temperature of around 110c (around 225f). Add your pork tenderloin to the grill.
  • While your tenderloin is cooking, make your BBQ maple glaze. Add the remaining maple syrup, BBQ rub, vinegar and leftover hot sauce to a pan. Reduce over a medium heat until thick and sticky.
  • After about 2 hours on the grill, baste your tenderloin with the BBQ maple glaze. Repeat until the internal temperature reaches 65c (145f) – around 2 and a half to three hours.
  • Remove from the grill and allow to rest for 15 minutes. Slice and serve with the remaining glaze.