- 1/4 cup (60 mL) sugar
- 1/4 cup (60 mL) soy sauce
- 2 Tbsp (30 mL) hoisin sauce
- 2 Tbsp (30 mL) rice vinegar
- 1/2 tsp (2 mL) Chinese five-spice powder
- 2 tsp (10 mL) sesame oil
- 1 Tbsp (15 mL) grated fresh ginger
- 1 clove garlic, minced
- 2 Tbsp (30 mL) honey
- 1 lb (500 g) Ontario pork tenderloin, trimmed
- 10 challah bread slices
- 1/4 cup (60 mL) melted butter
- 2 tart apples, cored and thinly sliced
- 2 Tbsp (30 mL) chopped chives
Preheat oven to 400 ºF (200 ºC). In bowl whisk together sugar, soy sauce, hoisin, vinegar, five-spice powder, sesame oil, ginger, garlic and honey until well combined.
Place pork in resealable bag. Pour 1/2 cup (125 mL) of the glaze over the pork, reserving the rest for basting. Set aside 2 tbsp for brushing over toast. Marinate overnight or up to 1 day.
If grilling preheat greased grill to high for 10 minutes then turn to medium for grilling. If using a broiler set it to low. Grill or broil pork, turning until browned on all sides and basting occasionally for about 15 minutes, until just a hint of pink remains in pork. Transfer to cutting board and let rest 5 minutes. Ensure internal temperature has reached 160ºF (71ºC).
Meanwhile, preheat oven to 400ºF (200ºC). Using a 2 1/2-inch (5 cm) round biscuit or cookie cutter, cut 2 circles from each piece of bread. Transfer to a baking sheet in a single layer. Brush with butter and bake in preheated oven until bread is toasted, about 7 minutes. Top each with an apple slice and bake 3 minutes more to soften apple.
To assemble: Brush apple toasts with additional glaze. Cut pork in 1/4-inch (5 mm) slices across the grain. Arrange 1 slice over top of each apple toast. Sprinkle with chopped chives if desired.
Tip: If you are short on time, prepared Asian BBQ sauce (Char Siu sauce), found in most grocery stores can be substituted for the glaze.