Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | Pork tenderloins,1.5 lb ea |
\N \N | MARINADE |
2 tablespoons | Light soy sauce |
2 tablespoons | Hoisin sauce |
1 tablespoon | Sherry |
1 tablespoon | Black bean sauce |
1½ teaspoon | Minced gingeroot |
1½ teaspoon | Packed brown sugar |
1 \N | Clove garlic, minced |
½ teaspoon | Sesame oil |
\N \N | One pinch 5 spice powder |
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.