I got this recipe for Chinese Roast Pork from my sister Sharyn. Don't know where she got it, but the family loves it. I use it to make a Chinese friend rice and serve some of the pork on the side as an add-on.
Mix all ingredients except pork, honey and red food coloring in a large Ziploc bag. Trick is to put Ziploc inside a large measuring cup then it's easy to put all the ingredients in the bag. Once mixed, slice pork tenderloin 3/4"-1" thick. Add sliced pork to marinade, seal and marinate at least 4 hours to overnight (better).
Preheat oven to 425 deg. Line cookie sheet with foil and put a rack in pan (like cookie cooling rack). Arrange pork on rack so it's not touching. Bake 15 min. Turn over and bake another 7 min. Mix honey and red food coloring (add drops until it's pretty red). Take pork out of the oven and brush all pieces, all sides with honey food coloring mix return to oven and bake 10 minutes. Remove from oven and serve.
Note: Food coloring helps pork look like it does in Chinese fried rice and makes it less boring brown but it's not
required if you don't want to use it.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 187 | ||
Calories from Fat: 47 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 92.3mg | 28 % | |
Sodium 3659.5mg | 126 % | |
Potassium 582.1mg | 15 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.1g | ||
Protein 29.6g | 42 % | |
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. |
Calories per serving: 187
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