Mary & Martha's Kitchen Recipe

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Chinese Barbequed Pork From Kaitlin Young Recipe 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.

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<h1>Chinese Barbequed Pork From Kaitlin Young</h1> <h2>Recipe</h2><p> <P>2 Pork tenderloins,1.5 lb ea <P>MARINADE 2 tb Light soy sauce <P>2 tb Hoisin sauce <P>1 tb Sherry <P>1 tb Black bean sauce <P>1 1/2 ts Minced gingeroot <P>1 1/2 ts Packed brown sugar <P>1 Clove garlic, minced <P>1/2 ts Sesame oil <P>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 <P>kitchen string. Place in a shallow glass dish. 2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black <P>bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder. 3. Pour marinade over tenderloins and turn to coat. Cover and <P>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. <P>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 <P>minutes. 6. Remove string. Using sharp knife, slice pork diagonally into <P>thin slices. <div><a href='http://www.maryandmarthaskitchen.com/Chinese_Barbequed_Pork_From_Kaitlin_Young/11267/' title='Chinese Barbequed Pork From Kaitlin Young Recipe'>Chinese Barbequed Pork From Kaitlin Young Recipe</a></div>

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