Chinese-Style Glazed Pork Tenderloin

This recipe comes from Cook's Country Magazine August/September 2012. According to the article: To bring restaurant-style boneless barbecue spareribs home, we turned to the grill to replicate the sweet-smoky flavor and char that make this dish a favorite. Pork tenderloin cooks quickly and stays moist on the grill, and butterflying and pounding the meat means even more surface area to glaze. A handful of Asian ingredients, along with pantry staples like ketchup and jelly, make a salty-sweet sauce that acts as marinade and glaze. Continuously flipping and glazing the pork creates a charred, caramelized—not burnt—exterior.
My opinion of this recipe? Excellent! I wouldn't exactly say these are like Chinese boneless spare ribs but this was absolutely delicious! I loved the flavor of the marinade and the basting sauce. It had notes of ginger, just the right amount of stickiness and the pork tenderloin was exactly as it should be--tender and flavorful. I served this with sticky rice and an Asian Slaw. I even halved the recipe, for just the two of us. We have plenty of leftovers, which will become fried rice. Excellent recipe. To see how I made this, please click on the recipe source to my food blog, "A Feast for the Eyes".