Barbecued Pork

By Grazor

A standard take-out dish in Chinese cooking. Serve with mini pitas brushed with hoisin sauce, if desired. The Chinese would consider pork tenderloin too dry for this dish - they would use pork shoulder.

Ingredients

• Marinade:
• 2 10 oz (600 g) pork tenderloins
• 3 tbsp (45 mL) soy sauce
• 3 tbsp (45 mL) Scotch whisky
• 1/4 cup (50 mL) hoisin sauce
• 2 tbsp (25 mL) granulated sugar
• 1 tsp (5 mL) 5 spice powder
• 2 tbsp (25 mL) vegetable oil
• Salt and freshly ground pepper to taste
• Glaze:
• 1/4 cup (50 mL) honey
• 1 tbsp (15 mL) soy sauce
• 1 tbsp (15 mL) wine vinegar
• 1 tbsp (15 mL) Scotch whisky
• 1 tsp (5 mL) sesame oil

Preparation

Step 1

Place pork in large baking dish. In medium bowl, combine marinade ingredients and pour over pork making sure it is well coated.
Marinate pork overnight or at least 6 hours, refrigerated.
To make glaze, heat honey, soy sauce, vinegar, Scotch and sesame oil together in pot. Stir until well combined and reserve.

Preheat oven to 400°F (200°C).
Place rack over foil lined baking sheet.
Add 1/2 cup (125 mL) water to baking dish.
Place pork on rack. Brush with glaze.
Roast 10 minutes, turn over and brush with more glaze.
Bake another 10 minutes, glaze again and cook 5 minutes longer or until juices run clear.

Cool. Thinly slice and serve on platter. Scatter with green onions.

Serves 4 (6 as part of a Chinese meal)