Chinese Barbequed Pork From Kaitlin Young recipe
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Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 6servings
Direction and Ingredients

2 Pork tenderloins,1.5 lb ea

MARINADE

2 tb Light soy sauce

2 tb Hoisin sauce

1 tb Sherry

1 tb Black bean sauce

1 1/2 ts Minced gingeroot

1 1/2 ts Packed brown sugar

1 Clove garlic, minced

1/2 ts Sesame oil

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.

  
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