Recipe by grovinchicken
This recipe comes from a book called" "365 Ways to Cook Chinese" by Rosa Lo San Ross. This is for honored guest, starting a meal with an appetizer platter of sliced meat is a sign of respect. This dish with a sauce made from fresh plums is not only delicious but very pretty and, of course, the red color denotes good luck.
- 4 ripe plums (about 3/4 lbs)
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon pepper
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, minced
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 4 (3/4 lb) pork tenderloin
Directions See How It's Made
- Cut plums in quarters and remove seeds.
- In a small saucepan, cook plums with 2 tablespoons cold water until soft and mushy, about 15 minutes.
- Let cool.
- Add hoisin sauce, soy sauce, pepper, sesame oil, ginger, orange juice, lemon juice, and 1/4 cup of water, stir to blend marinade well.
- Trim Pork tenderloin, if necessary.
- Place in a roasting pan and coat with marinade.
- Cover pan with plastic wrap and refrigerate for 3 hours.
- Preheat oven to 400°F.
- Roast pork in marinade, uncovered, until pork is white throughout, 30-35 minutes.
- Remove meat to a carving board, slice, and arrange on a platter.
- Spoon pan juices over meat.
- Serve warm or at room temperature.