Chinese Barbequed Pork From Kaitlin Young

Recipe Ingredients

2		Pork tenderloins - 1.5 lb ea
		Marinade
2 tablespoons	30ml	Light soy sauce
2 tablespoons	30ml	Hoisin sauce
1 tablespoon	15ml	Sherry
1 tablespoon	15ml	Black bean sauce
1 1/2 teaspoons	7.5ml	Minced ginger-root
1 1/2 teaspoons	7.5ml	Packed brown sugar
1		Garlic - minced
1/2 teaspoon	2.5ml	Sesame oil
		One pinch 5 spice powder

Recipe Instructions

VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase ginger-root 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, ginger-root, 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.

Source:
Susan Feniger and Mary Sue Milliken

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