Be the first to Soy sauce, oyster sauce, ginger, and hoisin give pork tenderloin a Chinese flair. Plan ahead to allow time to marinate.
Prep Time: 10 minutes
Cook Time: 32 minutes
Ingredients:
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1-1/2 Tablespoons light soy sauce
- 1-1/2 teaspoons oyster sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon MSG (optional)
- 1 Tablespoon white or rose wine
- 1 piece (1 inch) gingerroot, minced
- 1-1/2 teaspoons hoisin sauce
- 1 Tablespoons bottled Chinese bean paste
- 1 clove garlic, minced
- 2 shallots, diced
- 1-1/4 pounds pork tenderloin
- 2 Tablespoons honey
- 2 drops red food color
Preparation:
Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine, gingerroot, hoisin sauce, bean paste, garlic, and shallots in large bowl.
Add pork, baste thoroughly and marinate 1-1/2 to 2 hours.
Place pork on rack in roasting pan. Bake at 425 degrees F. for 15 minutes. Turn meat and bake 7 minutes longer. Remove pork and brush with honey mixed with food color. Return to oven 10 minutes, or until done. Cut meat crosswise into thin slices and serve hot or cold.
Yield: 4 servings
Recipe Source: Los Angeles Times California Cookbook by Betsy Balsley (Plume)
Reprinted with permission.
Add pork, baste thoroughly and marinate 1-1/2 to 2 hours.
Place pork on rack in roasting pan. Bake at 425 degrees F. for 15 minutes. Turn meat and bake 7 minutes longer. Remove pork and brush with honey mixed with food color. Return to oven 10 minutes, or until done. Cut meat crosswise into thin slices and serve hot or cold.
Yield: 4 servings
Recipe Source: Los Angeles Times California Cookbook by Betsy Balsley (Plume)
Reprinted with permission.
