7 hrs 30 mins
1 hr 30 mins
Plan ahead the pork needs to marinade for a minimum of 6 hours. I LOVE this pork cold sliced into salads or fried rice, or just about anyway LOL! I most always double this recipe and make 4 pork tenderloins at one time then vacum-pac and freeze to use anytime in recipes. If you are serving it cold, then only slice up what you are using, as the pork will dry out faster once you slice it.
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- 1Rinse the pork under cold water; pat very dry with paper towels.
- 2Cut slits (about 1/2-inch deep, or a little less) in the pork with a sharp knife to absorb the marinade, then place in a glass baking dish.
- 3Combine ginger, green onions, 1/2 cup plus 2 tablespoons soy sauce, sherry, sugar, hoisin sauce, garlic (if using) and black pepper.
- 4Pour the marinade over the pork and turn to coat well on all sides.
- 5Cover and refrigerate for 6 hours, turning every so often to make certain to coat all sides of the pork.
- 6Set oven to 350°F.
- 7Place the pork on a rack on top of a baking sheet or pan, reserve the marinade, you can sprinkle with salt if desired.
- 8Roast for about 1-1/2 hours (it might take longer or shorter than 1-1/2 hours, best to use a meat thermometer for this), basting with marinade every 15 minutes.
- 9Serve the pork warm or cold.
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Nutritional Facts for Easy Chinese Pork Tenderloin
Serving Size: 1 (1407 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 832.5
- Calories from Fat 227
- Total Fat 25.2 g
- Saturated Fat 8.6 g
- Cholesterol 299.8 mg
- Sodium 5518.3 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 2.2 g
- Sugars 20.0 g
- Protein 103.9 g