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Chinese Barbequed Pork From Kaitlin Young

Yield: 6 Servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Chinese Barbequed Pork #3
Next recipe Chinese Bbq Pork

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