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Title: Chinese Barbequed Pork
Categories: Chinese
Yield: 1 Recipe
| 2 | (1-1/2 lbs ea) pork tenderloins | |
| MARINADE | ||
| 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.
VARIATIONS:
THAI BARBEQUE PORK: Substitute fish sauce for the soy sauce, and lime juice for the sherry. Increase the ginger root to 1 tablespoon. Substitute 1 tablespoon of chopped fresh coriander for the five-spice powder.
SZECHUAN BARBEQUE PORK: Substitute 1 teaspoon of Chinese chili paste for five-spice powder. Add 1 green onion, chopped.
Recipe: Kaitlin Young : Posted by: Linda Fields on IL_Cuisine
: Submitted by: David Pileggi : Area: The Cooking Echo : Posted on: 15 Jul 95
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