Recipe by bailey46
In Canada, when we order chinese food, we always get this as an appetizer and I finally got this recipe right after much tweaking. It's flavour is right on and the pork is very tender. Does not include marinating time.
Top Review by Jessica in Phoenix, AZ
This was awesome! I didn't use it as an appetizer. The sugar balances out the pepper nicely. No one ingredient was overpowering. I took the marinade and, after boiling & adding about 1 T of cornstarch, used it as a sauce over the meat. Soooo good! I found that it takes much longer to cook than directed though. I didn't keep track of the total cooking time, I just kept poking it with my thermometer till it was 145 degrees.
- 1⁄3 cup soya sauce
- 1⁄3 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon teriyaki sauce
- 1 1⁄2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper
- 2 garlic cloves, minced
- 10 drops red food coloring
- 2 (1 1/2 lb) pork tenderloin, about 3 lbs. total
Directions See How It's Made
- Mix all ingredients except pork.
- Place pork and marinade in a ziplock bag.
- Keep in fridge 24 hours turning bag occasionally.
- Preheat oven to 425.
- Place pork on a foil-lined baking sheet.
- Roast for 25-30 minute.
- Let sit for 5 minute before slicing into medallions.