Chinese Pork Tenderloin
By á-25087
Ingredients
- For marinade:
- 1 pork tenderloin, 1-1/2 to 2 pounds
- 2/3 cup hoisin sauce
- 1/3 cup reduced-sodium soy sauce
- 1 tablespoon rice vinegar [unseasoned]
- 1 tablespoon sherry
- 1 tablespoon canola or vegetable oil
- 1 tablespoon fresh minced ginger
- 3 garlic cloves, minced
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon freshly ground black pepper
Details
Preparation
Step 1
Combine all marinade ingredients in a medium bowl, whisking to thoroughly blend. Pork tenderloins are actually long, tapering pieces of meat. When you buy them, they are typically sold two to a package, creating a more uniformly shaped cylinder. Tie them together in four places with kitchen string to maintain this shape for even roasting.
Place the tenderloin in a gallon-sized zippered plastic storage bag. Pour the marinade over, seal the bag and turn it to work the marinade over the tenderloin. Refrigerate and let the meat marinate for at least 4 hours and preferably overnight.
Roast the tenderloin. Preheat the oven to 375ºF. While the oven is preheating, remove the tenderloin from the fridge to let it warm up. Line a roasting pan with foil and place a roasting rack in it. Remove the tenderloin from the bag, reserving the marinade, and place it on the rack. Roast the tenderloin in the middle of the oven, until an instant read thermometer registers 155 – 160ºF when inserted into the middle of the tenderloin, about 25 to 35 minutes. Turn once during the roasting and baste occasionally with the reserved marinade.
Meanwhile, strain marinade through a wire mesh strainer into a sauce pan, pressing with the back of a wooden spoon to get as much liquid as possible. Add 1/2 cup of water to the marinade. Bring to a boil, then reduce to a simmer. Cook until it has reduced slightly and will coat the back of a wooden spoon. Because of the high sugar content of the hoisin sauce, it will thicken pretty quickly. Keep a close eye on it.
When the tenderloin is completely cooked, transfer it to a cutting board and let it rest for 5 minutes. Slice it into 1/4-inch [or so] medallions. The tenderloin sections will almost certainly separate as you slice it. That’s fine. Arrange medallions on individual plates and spoon a little of the reduced marinade over them. Serve with Asian Stir Fried Noodles with Cashews (see my recipe).
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