Go to: Just Pork Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Chinese Barbequed Pork
2 (1-1/2 lbs ea) pork tenderloins
2 tb Light soy sauce
2 tb Hoisin sauce
1 tb Sherry
1 tb Black bean sauce
1 1/2 ts Gingeroot, minced
1 1/2 ts (packed) brown sugar
1 Clove garlic, minced
1/2 ts Sesame oil
pn 5 spice powder
Trim any fat off the tenderloins; tuck ends under and tie each with kitchen string. Place in a shallow glass dish.
TO PREPARE THE MARINADE: Whisk together the soy sauce, hoisin sauce, sherry, blackbean sauce, gingeroot, sugar, garlic, sesame oil, and five-spice powder.
Pour the 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.
Place tenderloins on rack in roasting pan, reserving marinade. Pour 1 cup water into pan. Bake, basting generously four times, in a preheated, 375 degree F. oven for 30 to 35 minutes, or until a meat thermometer inserted at 20 degree angle registers 160 degree F. and the meat still has a hint of pink.
Remove to a cutting board, and tent with foil. Let stand for 10 minutes.
Remove the string. Using a sharp knife, slice the pork diagonally into thin slices.
Makes 6 servings.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.