Asian Pork Tenderloin
Source of Recipe
Master Chef Don's 2008 Collection
Serves:6 Especially good dipped in hot Chinese mustard and sesame seeds.
List of Ingredients
3 pounds boneless pork tenderloin
5 tbsp (70 ml) hoisin sauce
3 tbsp (45 ml) plum sauce
2 tbsp (30 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) honey
1 tbsp (15 ml) dry sherry
1 tbsp (15 ml) peanut oil
1 tsp (5 ml) Chinese chili sauce (optional)
1/2 tsp (2 ml) five-spice powder
1 tbsp (15 ml) finely minced garlic
1 tbsp (15 ml) minced fresh ginger
Trim fat from pork and remove membrane on tenderloins using sharp knife.
Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating.
Blend all ingredients for marinade (may be refigerated for later use) about 1-1/4 cups (300 ml).
Marinade in plastic bag or sealed container for 4 to 6 hours or overnight.
Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
Bake uncovered in 350 degree (175 C.) oven for 30 minutes.
Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserved marinade.
Cut in thin slices and serve hot or cold.