Title: Chinese Roast Pork
Categories: Meat Chinese
Yield: 6 Servings

1/4	ts	Salt
1/4	c	Sugar
1 1/2	tb	Light soy sauce
1 1/2	ts	Oyster sauce
1/4	ts	Sesame oil
1/2	ts	MSG (optional)
1	tb	White or rose wine
1		1" piece gingerroot peeled and minced
1 1/2	ts	Hoisin sauce
1	tb	Bottled Chinese bean paste
1		Garlic clove; minced
2		Shallots; diced
1 1/4	lb	Pork tenderloin
2	tb	Honey
2	dr	Red food color

Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine, gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl. Add pork, baste thoroughly and marinate 1 1/2 to 2 hours. Place pork on rack in roasting pan. Bake at 425F 15 minutes. Turn meat and bake 7 minutes longer. Remove pork and brush with honey mixed with food color. Return to oven 10 minutes, or until done. Cut meat crosswise into thin slices and serve hot or cold.

(C) 1992 The Los Angeles Times

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