Recipe by Linda's Busy Kitchen
This SCRUMPTIOUS pork recipe is great anytime. One that is sure to please! Cooking time does not include marinating time.
Top Review by The Flying Chef
Absolutely gorgeous!!! The flavour what can I say wonderful, yum, outstanding. We loved this recipe it was just so good and a definite keeper. I cut back on the cooking time, only as I was cooking a smaller pork loin in weight, only enough to serve 3 and with basting it turned out so tender and full of flavour. I boiled the left over marinade and any juices from the pan and served it as extra sauce on the side, all those flavours together were so good and I wasn't about to waste it. Especially as I served it over vegetable fried rice so it gave a nice sauce to add to that. An absolute winner and one that will frequent our table often. The only thing I did differently was to slice the pork thickly, my preference, so basically nothing. Huge thumbs up!!!!
- 3 lbs pork tenderloin
- 5 tablespoons hoisin sauce
- 3 tablespoons plum sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons honey
- 1 tablespoon dry sherry
- 1 tablespoon peanut oil
- 1 teaspoon Chinese chili sauce (optional)
- 1⁄2 teaspoon five-spice powder
- 1 tablespoon garlic, finely minced
- 1 tablespoon fresh ginger, minced
Directions See How It's Made
- Trim fat from pork, and remove membrane on tenderloins using sharp knife.
- Cut meat into 6x1 1/2" chunks to facilitate marinating.
- Blend all ingredients to prepare marinade (may be refrigerated for later use) about 1 1/4 cup marinade in plastic bag or sealed container for 4-6 hrs., or overnight.
- Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
- Bake uncovered in a 350°F oven, for 30 minutes.
- Turn, and bake for additional 30-45 mins., brushing occasionally with reserved marinade.
- Cut in thin slices, and serve hot or cold.