Prep 10 mins
Cook 30 mins
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.
- 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
- 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.
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.
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 more garlic. Thanks for sharing!
We had this for dinner tonight and everyone loved it. I am going to make some soup tomorrow with some of the leftovers. Thanks.