Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pork tenderloins --

  3. 1 1/2 lb ea marinade

  4. 2 tablespoons light soy sauce

  5. 2 tablespoons hoisin sauce

  6. 1 tablespoon sherry

  7. 1 tablespoon black bean sauce

  8. 1 1/2 teaspoons minced ginger-root

  9. 1 1/2 teaspoons packed brown sugar

  10. 1 clove garlic -- minced

  11. 1/2 teaspoon sesame oil

  12. one pinch 5 spice powder

Instructions Jump to Ingredients ↑

  1. 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.

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

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

  4. 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.

  5. 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.

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

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


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