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Chinese Barbeque Pork

 

116

Yield

6

servings

Prep

30

min

Cook

35

min

Ready

45

min

Trans-fat Free, Low Carb
 

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 ½ teaspoons ginger root
minced
*
1 ½ teaspoons brown sugar
packed
1 clove garlic
minced
½ teaspoon sesame oil
One pinch chinese five spice powder
*

Directions

VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry.

Increase gingeroot to 1 tablespoon Substitute 1 tablespoon chopped fresh coriander for five-spice powder. Szechuan Barbequed Pork: Substitute 1 teaspoon 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 375℉ (190℃) oven for 30 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 29625% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 415mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 96g
Vitamin A 0% Vitamin C 4%
Calcium 2% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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