Chinese Barbeque Pork

45 minutes Prep: 30 minutes Cook: 35 minutes

296 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	pounds	pork tenderloin	1 1/2 lb each

Marinade
2	tablespoons	soy sauce, light
2	tablespoons	hoisin sauce
1	tablespoon	sherry
1	tablespoon	black bean sauce
1 1/2	teaspoons	ginger root	minced
1 1/2	teaspoons	brown sugar	packed
1	clove	garlic	minced
1/2	teaspoon	sesame oil
One	pinch	five spice powder

Directions

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, 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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Nutrition Facts

Serving Size 243g

Amount per Serving

Calories 296 25% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 148mg	49%
Sodium 415mg	17%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	1%
Sugars 3.0g
Protein 48.0g	96%