This recipe transforms lean pork tenderloins into a succulent, flavorful centerpiece using a traditional Chinese marinade. The blend of hoisin, black bean sauce, ginger, and five-spice powder creates a complex, savory-sweet crust that contrasts beautifully with the tender meat inside. Perfect for weeknight dinners that need a touch of elegance or casual gatherings with friends, this dish is surprisingly simple to prepare despite its restaurant-quality result. The long marination time ensures every bite is infused with aromatic spices, while the roasting method keeps the meat juicy. Serve it sliced thinly over rice or with steamed vegetables for a complete, satisfying meal.
Chinese Barbequed Pork From Kaitlin Young
Description
This recipe transforms lean pork tenderloins into a succulent, flavorful centerpiece using a traditional Chinese marinade. The blend of hoisin, black bean sauce, ginger, and five-spice powder creates a complex, savory-sweet crust that contrasts beautifully with the tender meat inside. Perfect for weeknight dinners that need a touch of elegance or casual gatherings with friends, this dish is surprisingly simple to prepare despite its restaurant-quality result. The long marination time ensures every bite is infused with aromatic spices, while the roasting method keeps the meat juicy. Serve it sliced thinly over rice or with steamed vegetables for a complete, satisfying meal.Ingredients
Directions
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Trim any excess fat from the pork tenderloins, tuck the ends under, and tie each one with kitchen string to maintain shape.
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In a small bowl, whisk together light soy sauce, hoisin sauce, sherry, black bean sauce, minced ginger, packed brown sugar, minced garlic, sesame oil, and five-spice powder until smooth.
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Place the prepared tenderloins in a shallow glass dish and pour the marinade over them, turning to coat evenly.
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Cover the dish and refrigerate for at least 2 hours, or up to 24 hours, turning the meat occasionally to ensure even flavor absorption.
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Remove the pork from the refrigerator and let it stand at room temperature for 30 minutes before cooking; reserve the marinade.
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Preheat your oven to 375&# 194;°F (190ðC).
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Place a rack in a roasting pan and set the tenderloins on the rack; pour 1 cup of water into the bottom of the pan.
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Roast the pork, basting generously with the reserved marinade four times, for 30-35 minutes or until an instant-read thermometer registers 160ðF.
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Remove the pork from the oven and transfer to a cutting board; tent loosely with foil.
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Let the meat rest for 10 minutes to allow juices to redistribute, then remove the string and slice diagonally into thin pieces.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 74.5kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.5g3%
- Cholesterol 37.0mg13%
- Sodium 28.5mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.0g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
