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December 2018

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Chinese Barbequed Pork From Kaitlin Young Recipe

Chinese Barbequed Pork From Kaitlin Young recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chinese Barbequed Pork From Kaitlin Young recipe  PDF


2 Pork tenderloins,1.5 lb ea
MARINADE 2 tb Light soy sauce
2 tb Hoisin sauce
1 tb Sherry
1 tb Black bean sauce
1 1/2 ts Minced gingeroot
1 1/2 ts Packed brown sugar
1 Clove garlic, minced
1/2 ts Sesame oil
One pinch 5 spice powder 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.

Chinese Barbequed Pork From Kaitlin Young recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
302 people have voted
Last Reviewed on 2018-12-11



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