Recipe by Mainely Debbie
I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Pork Lo Mein. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.
Top Review by **Tinkerbell**
OMG! Totally loved this recipe! I used only one tenderloin as it was for just two of us but I didn't reduce the marinade ingredients & we marinated it overnight. The color of the pork is just gorgeous! But on top of that it's extremely moist & tender. It was a little sweeter than we had expected, but that may just be due to only using one tenderloin, & in no way was it any reason to not clean our plates! :) We served it with a vegetable lo mein & forced ourselves to save some of the pork for later. As soon as it was chilled we tried it with Chinese hot mustard & sesame seeds & it was delish! I will proudly serve this recipe at our next party. Thanks for sharing, Debbie! Made for Unrated Asian recipe tag game.
- 1⁄4 cup soy sauce
- 2 tablespoons dry red wine
- 1 tablespoon brown sugar, Packed
- 1 tablespoon honey
- 2 teaspoons red food coloring
- 1⁄4 teaspoon ground cinnamon
- 1 garlic clove, Minced
- 2 (12 ounce) whole pork tenderloin
Directions See How It's Made
- Preheat Oven To 350.
- Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
- Add meat to marinade making sure it is coated with marinade.
- Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
- Place meat on a wire rack over a baking pan along with marinade.
- Bake 45 minutes turning and basting frequently with marinade.
- Let meat rest for 15 minutes before slicing.