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Name: Chinese Barbequed Pork
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Chinese
Ingredients: 1 pinch 5 spice powder; 2 tb Light soy sauce; 1/2 ts Sesame oil; 2 tb Hoisin sauce; 1 tb Black bean sauce; 1 1/2 ts Brown sugar packed; 1 tb Sherry; 2 1.5-lb Pork tenderloins; 1 Garlic minced; 1 1/2 ts gingeroot Minced

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INGREDIENTS

1 pinch 5 spice powder
2 tb Light soy sauce
1/2 ts Sesame oil
2 tb Hoisin sauce
MARINADE
1 tb Black bean sauce
1 1/2 ts Brown sugar ; packed
1 tb Sherry
2 1.5-lb Pork tenderloins
1 Garlic ; minced
1 1/2 ts gingeroot ; Minced

Servings

INSTRUCTIONS

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, black bean sauce, gingeroot, sugar, garlic, sesame oil and 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

NOTES

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Chinese Barbequed Pork

1 pinch 5 spice powder
2 tb Light soy sauce
1/2 ts Sesame oil
2 tb Hoisin sauce
 MARINADE
1 tb Black bean sauce
1 1/2 ts Brown sugar packed
1 tb Sherry
2 1.5-lb Pork tenderloins
1 Garlic minced
1 1/2 ts gingeroot Minced

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, black bean sauce, gingeroot, sugar, garlic,  sesame oil and 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition

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Serving Size: 1 Serving (173g)
Recipe Makes: 6

Calories: 213
Calories from Fat: 53 (25%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.1g
Cholesterol 97.2mg		30 %
Sodium 520.3mg		18 %
Potassium 621.8mg		16 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.8g
Protein 31.6g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 213

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