7 Reviews

This recipe was alright, but not what I expected; however, it was easy to make. I might make this again, but I might add some hoisen sauce or some garlic. Thanks for sharing! Made for Tag it Red, February 2009

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Porfavorcorona February 26, 2009

This marinade was quick and easy and hubby liked it. I used low sodium soy sauce but still found it too salty/not sweet enough for me. I only marinated an hour, next time I would do longer. Thanks! I served with wild rice blend and veggies.

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Demandy April 20, 2007

I've been using this recipe for years. It's very simple and tastes great.

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lazyme July 12, 2006

This was really good and easy. I would recommend doubling the marinade like another reviewer wrote and serving it with the pork, the marinade makes the dish. Slightly salty and slightly sweet. I also would line whatever pan you are using with foil for easier clean-up because I am still trying to scrub the baked on mess up off of the pan. Thanks

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VickiC July 11, 2006

Outstanding!! I used Chinese five spice powder instead of the cinammon, which gave a very authentic flavor, and luckily I used a larger tenderloin than called for so have lots leftover for a stir fry or lo mein. Many recipes call for sherry, but this one used red wine, which added to the great color and rich taste.

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MNLisaB April 14, 2005

Very easy to make and as authentic looking and tasting as any Chinese restraunt. Don't pass on the food coloring as it makes the presentation. Also a larger batch of marinade to pour over sliced meat to serve.

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Koz December 22, 2004

I have made this dish so many times, and my guests can't believe I didn't order it in, when I make it for just my family, there is leftovers,which are really good in a stir fry.

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Lois M September 01, 2004
Chinese Barbecued Pork