Oyster Sauce Roast Pork
Yield
4 servingsPrep
15 minCook
30 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
2 inch pieces |
|
| 4 | teaspoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
oyster sauce
|
|
| ¼ | cup |
rice wine
|
*
|
| 1 | x |
ginger
1 inch cube, finely chopped |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | teaspoon |
chinese five spice powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
2 inch pieces |
|
| 2E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
oyster sauce
|
|
| 59 | ml |
rice wine
|
*
|
| 1 | x |
ginger
1 inch cube, finely chopped |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 5 | ml |
chinese five spice powder
|
*
|
Directions
Take each piece of meat and lay it on an end, take a cleaver knife and press down on the meat until it is about 1 inch thick.
Combine remaining ingredients and pour over meat marinade at least 30 min, overnight is better.
Turn oven to 500 degrees F, place a pan of boiling water in the bottom of oven.
Place the drained meat pieces on a cake rack, cook 10 min.
Turn meat over, brush with marinade and turn oven down to 375℉ (190℃) F, continue cooking another 20 min or until pork is done.
Slice in thin cross grain sections, serve with rice, or as an appetizer, leftovers work well in fried rice and egg foo yong.
