Chinese Barbecued Pork

Submitted 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 Recipe#186806. 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."

 

• Ready In: 55mins
• Ingredients: 8
• Yields: 2 Pork Loins
• Serves: 8

ingredients

• 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

1. Preheat Oven To 350.
2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
3. Add meat to marinade making sure it is coated with marinade.
4. Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
5. Place meat on a wire rack over a baking pan along with marinade.
6. Bake 45 minutes turning and basting frequently with marinade.
7. Let meat rest for 15 minutes before slicing.

Reviews

[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.

 

[mama smurf]

Made this tonight and served it with Recipe#351052#351052, Recipe#379146#379146, and Recipe #359058#359058. I did cut it in half being only DH and I ate but I will have enough for stir fry. The meat came out moist and such a good flavor. Thank you and I will add this to my menus. Made for Unrated Asian Recipe Tag 2009.

 

[Markham N.]

Very easy and tasty. To those saying it's not authentic Chinese cuisine, of course it's not how the Chinese made it a hundred years ago. It's a modern take on a classic that uses ingredients many of us already have in the pantry. I looked at other recipes and they require specialized ingredients I don't normally stock. So, this saves me a shopping trip without compromising on taste and enjoyment.

 

[traveler]

I am eating this right now. I made it exactly as stated except I didn't include the red food coloring. I marinated it overnight. It has an odd taste - can't decide what it is. It is very tender and moist, however. I am going to try putting some hot mustard on it to see if I can make it taste better. (The mustard didn't help.) I'll chop up the rest and put it into Fried Rice.

 

[Tracey C.]

This was absolutely FABULOUS!!! It reminds me of an appetizer that we would order at a Chinese restaurant in New Orleans as a child. Same great flavor but this recipe is so much more moist. I’ve been looking for this recipe for a long time! Thank you so much!