Chinese barbequed pork from kaitlin young Recipe
Chinese barbequed pork from kaitlin young Recipe
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Chinese barbequed pork from kaitlin young

Home > Barbeque > Barbeque > Chinese barbequed pork from kaitlin young
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Chinese barbequed pork from kaitlin young 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.

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Free recipe: Chinese barbequed pork from kaitlin young (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
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