Ingredients Jump to Instructions ↓

  1. 2 Pork tenderloins,

  2. 1 1/2 lb ea MARINADE

  3. 2 tb Light soy sauce

  4. 2 tb Hoisin sauce

  5. 1 tb Sherry

  6. 1 tb Black bean sauce

  7. 1/2 ts Minced gingeroot

  8. 1/2 ts Packed brown sugar

  9. 1 Clove garlic, minced

  10. 1/2 ts Sesame oil

  11. One pinch 5 spice powder

Instructions Jump to Ingredients ↑


  2. 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.

  3. Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five-spice powder. Add 1 green onion, chopped.

  4. Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish.

  5. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder.

  6. Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally.

  7. Let stand for 30 minutes at room temp before cooking.

  8. Place tenderloins on rack in roasting pan, reserving marinade.

  9. 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.

  10. Remove to cutting board, and tent with foil. Let stand for 10 minutes.

  11. Remove string. Using sharp knife, slice pork diagonally into thin slices.


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