Chinese Roast Pork Tenderloin Recipe

By Booper-2

Ingredients

• 1 (2 lb) whole pork tenderloin, well trimmed
• 1 ⁄2 cup water or 1⁄2 cup chicken stock
• 1 ⁄4 cup light brown sugar, packed
• 2 teaspoons kosher salt
• 1 ⁄2 teaspoon Chinese five spice powder
• 2 tablespoons Kikkoman soy sauce
• 1 tablespoon dry sherry or 1 tablespoon Japanese sake
• 1 tablespoon yellow miso (Yellow miso can be bought in the chinese section of the market)
• 2 teaspoons crushed fresh garlic
• 1 ⁄4 teaspoon red food coloring

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions

Place the porkloin in a large ziploc freezer bag.

In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.

Pour into the ziploc bag; remove as much air as possible and seal shut.

Refrigerate from 6 to 36 hours (I prefer the longer marinade time).

Preheat oven to 375 degrees.

Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.

Insert meat thermometer.

Roast about 1 hour or until the internal meat temperature reaches 165 degrees.

Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.

To serve as a main course, cut the porkloin into 1/4" slices.

To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.

Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.