Prep 6 hrs
Cook 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.
- 2 lbs pork tenderloin (2 tenderloins)
- 4 slices fresh ginger
- 3 tablespoons chopped fresh garlic (optional)
- 5 green onions or 5 scallions, cut into 1-inch pieces
- 1⁄2 cup soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons sherry wine
- 2 tablespoons sugar
- 2 tablespoons hoisin sauce
- black pepper
- Rinse the pork under cold water; pat very dry with paper towels.
- Cut 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.
- Combine ginger, green onions, 1/2 cup plus 2 tablespoons soy sauce, sherry, sugar, hoisin sauce, garlic (if using) and black pepper.
- Pour the marinade over the pork and turn to coat well on all sides.
- Cover and refrigerate for 6 hours, turning every so often to make certain to coat all sides of the pork.
- Set oven to 350°F.
- Place the pork on a rack on top of a baking sheet or pan, reserve the marinade, you can sprinkle with salt if desired.
- Roast 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.
- Serve the pork warm or cold.