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Chinese Barbecued Pork with Garlic Sauce

For barbecued pork:
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
3/4 pound pork tenderloin


For garlic sauce:
2 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon chili oil -- or 1 teaspoon Asian sesame oil plus Tabasco to taste
1/4 cup fresh coriander leaves -- washed well, spun dry, and torn


Preheat oven to 350 degrees. And line a shallow baking pan with foil.

In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan.

In a small bowl stir together sauce ingredients until sugar is dissolved.

Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly. Spoon garlic sauce over pork and sprinkle pork with coriander.

Yield: 4 servings


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