Prep 10 mins
Cook 30 mins
This is out of the 2003 edition of KCTS Chefs cookbook. It was sent in by Executive Chef Michael Weeks from the Dragonfish Asian Cafe in Seattle, Washington. Cooking time does not include marinating time. I finally made this and had to cook the pork an additional 15 mins. The meat is so tender and full of flavor. I hope you enjoy it. :)
- 3 lbs pork tenderloin
- 1⁄4 cup honey
- 1⁄4 cup granulated sugar
- 1 teaspoon Chinese five spice powder
- 1⁄4 cup hoisin sauce
- 2 tablespoons fresh ginger, minced
- 2 tablespoons oyster sauce
- 1⁄2 cup light soy sauce
- 2 tablespoons dry sherry
- 1⁄4 cup Chinese hot mustard
- 1⁄4 cup toasted sesame seeds
- 1⁄4 cup ketchup
- Clean the outside of pork removing all fat and silver skin.
- Mix marinade ingredients together, reserving 1/4 cup of marinade for basting while the pork is cooking.
- Place pork in remaining marinade (marinade should cover pork).
- Refrigerate for 24 to 48 hours.
- If you marinade less then 24 hours the full flavors will not develop; if you marinade for over 48 hours the marinade will desiccate the pork and the texture will suffer.
- Arrange pork on a broiler pan or a wire rack fitted into a sheet pan.
- Fill with 1/2 inch of water (water should not touch pork).
- Place in 325° oven.
- It will take 25 to 30 minutes to cook the pork, basting every 7 to 9 minutes and rolling pork over to baste all sides evenly.
- As with all roasted meats you should allow it to rest for 10 to 15 minutes before cutting.
- This will maintain the natural juices in the meat.
- Serve while still warm; slice 1/8-inch thick and arrange on platter with accompaniments.
Succulent, delicious flavoring, but it seemed as if the required cooking time was more like 25 minutes per pound, which threw off my dinner planning. My instant read meat thermometer saved the day! Next time I will also use my Jaccard tenderizer to help the marinade seep in even more. I ran out of basting sauce so next time I will reserve additional sauce for basting. Made for Zaar Stars Tag.
I really enjoyed this. I get BBQ pork every time I go out for Chinese food, and it's nice to be able to make it at home. The pork is nice and juicy, not hard and dry like much of what is served in the restaurant. Like many of the other reviewers, I had to cook this 45 minutes to get completely done. I'll freeze the leftovers, and enjoy for many meals in the future!
Very tender pork! I made this when my parents and sister visited and they loved it. I marinated close to 48 hours and the only thing I did differently was use hoisin as a dipping sauce instead of ketchup. I loved the roasting method because of how tender it made the meat, but a warning: this was my first time trying this method and taking it out of the oven almost resulted in my hubby getting scalded from the water in the broiler pan sloshing around. Next time I make this, I will use a deeper roasting pan than a broiler to minimize this risk. Thanks Teresa for a keeper! Made for 123 Hits.