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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.

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