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Chinese Barbecued Pork
2 Pork tenderloins,1.5 lb ea
2 tb Light soy sauce
2 tb Hoisin sauce
1 tb Sherry
1 tb Black bean sauce
1 1/2 ts Minced gingeroot
1 1/2 ts Packed brown sugar
1 Clove garlic, minced
1/2 ts Sesame oil
One pinch 5 spice powder
VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and
lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped
fresh coriander for five-spice powder. Szechuan Barbequed Pork: Substitute
1 t Chinese chili paste for five-spice powder. Add 1 green onion, chopped.
1. Trim any fat off tenderloin; tuck ends under and tie each with kitchen
string. Place in a shallow glass dish. 2. Marinade: Whisk together soy
sauce, hoisin sauce, sherry, black bean sauce, gingeroot, sugar, garlic,
sesame oil and five-spice powder. 3. Pour marinade over tenderloins and
turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours;
turn occasionally. Let stand for 30 minutes at room temp before cooking. 4.
Place tenderloins on rack in roasting pan, reserving marinade. Pour 1 cup
water into pan. Bake, basting generously four times, in a 375F oven for
30-35 minutes, or until meat thermometer inserted at 20 degree angle
registers 160F and meat still has a hint of pink. 5. Remove to cutting
board, and tent with foil. Let stand for 10 minutes. 6. Remove string.
Using sharp knife, slice pork diagonally into thin slices.
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