Chinese Barbequed Pork - Kaitlin Young

Course : Chinese
Serves: 6
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2 medium pork tenderloins -- 1.5 lb ea
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1 tablespoon black bean sauce
1 1/2 teaspoons minced gingerroot
1 1/2 teaspoons packed brown sugar
1 clove garlic
1/2 teaspoon sesame oil
1 dash 5 spice powder

Preparation / Directions:

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, gingerroot, 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. VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingerroot to 1 tbs. Substitute 1 tbs chopped fresh coriander for five-spice powder. Szechuan Barbequed Pork: Substitute 1 tsp Chinese chili paste for five-spice powder. Add 1 green onion, chopped.

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