Top Review by David S #2
This is incredible and perfect for fried rice. I used trimmed country ribs with the same cook time and have no complaints nor do I suggest changes. Perfection! Thank you, thank you.<br/><br/>Update: As I make my fried rice in 3 cup (cold rice) batches, I made my final batch reducing my normal seasonings and replaced with about 1/3 cup of the remaining marinade. A pleasant alteration. Again, thank you "Dancer."
- 907.18 g whole pork tenderloin, well trimmed
- 118.29 ml water or 118.29 ml chicken stock
- 59.14 ml light brown sugar, packed
- 9.85 ml kosher salt
- 2.46 ml Chinese five spice powder
- 29.58 ml Kikkoman soy sauce
- 14.79 ml dry sherry or 14.79 ml Japanese sake
- 14.79 ml yellow miso (Yellow miso can be bought in the chinese section of the market)
- 9.85 ml crushed fresh garlic
- 1.23 ml red food coloring
Directions See How It's Made
- Place the porkloin in a large ziploc freezer bag.
- In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
- Pour into the ziploc bag; remove as much air as possible and seal shut.
- Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
- Preheat oven to 375 degrees.
- Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
- Insert meat thermometer.
- Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
- Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
- To serve as a main course, cut the porkloin into 1/4" slices.
- To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
- Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.