Barbequed Pork
Submitted by JMilad1
Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsThis is the pork that turns heads at potlucks and disappears before the salad even gets passed around.
Two lean tenderloins get a long soak in soy sauce, dry red wine, brown sugar, honey, crushed garlic, and ground cinnamon.
That cinnamon is the secret weapon here. It rounds out the salty-sweet glaze and gives the kitchen that warm, spiced aroma while everything roasts.
Baste frequently as the pork cooks, building layer after layer of glossy, caramelized goodness on the surface.
Slice thin on the bias and serve with scallion curls for a presentation that looks straight out of a restaurant window.
Kitchen Tips
- The food coloring is purely cosmetic. Leave it out and let the natural caramel from the honey and sugar do the work.
- Baste every 10 to 15 minutes while roasting. Each layer of marinade adds more sticky, burnished flavor.
- Pork tenderloin is lean and overcooks easily. Pull it from the oven when a thermometer reads 145F and let it rest.
Ingredients
Directions
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl.
Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade.
Place tenderloins on wire rack over baking pan.
Bake in preheated 350℉ (180℃) F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes.
Remove pork from oven; cool.
Cut into diagonal slices.
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