Chinese barbequed pork

Yield: 1 recipe

Measure Ingredient
2 \N (1-1/2 lbs ea) pork tenderloins
2 tablespoons Light soy sauce
2 tablespoons Hoisin sauce
1 tablespoon Sherry
1 tablespoon Black bean sauce
1½ teaspoon Gingeroot, minced
1½ teaspoon (packed) brown sugar
1 \N Clove garlic, minced
½ teaspoon Sesame oil
\N pinch 5 spice powder
\N \N 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

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