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  Recipe Home » Pork » Chinese Barbequed Pork #3
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  Chinese Barbequed Pork #3
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 233
Ingredients:
2 Pork tenderloins,1.5 lb ea
MARINADE
2 tbsp Light soy sauce
2 tbsp Hoisin sauce
1 tbsp Sherry
1 tbsp Black bean sauce
1 1/2 tsp Minced gingeroot
1 1/2 tsp Packed brown sugar
1 Clove garlic, minced
1/2 tsp Sesame oil
One pinch 5 spice powder
Instructions:
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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