Yield: 1 recipe
|2||(1-1/2 lbs ea) pork tenderloins|
|2 tablespoons||Light soy sauce|
|2 tablespoons||Hoisin sauce|
|1 tablespoon||Black bean sauce|
|1½ teaspoon||Gingeroot, minced|
|1½ teaspoon||(packed) brown sugar|
|1||Clove garlic, minced|
|½ teaspoon||Sesame oil|
|pinch||5 spice powder|
|five-spice powder. Add 1 green onion, chopped.|
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.
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
Recipe: Kaitlin Young
: Posted by: Linda Fields on IL_Cuisine : Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 15 Jul 95
Submitted By HERMAN KELLY On 07-19-95