7 Reviews

I agree, an exceptionaly moist roast! I wasn't too keen on rubbing in red food coloring by hand(messy), so I put the food coloring and roast in a plastic bag and worked it in that way. I also marinated the roast for about 6 hours. Finally, since it is summer and hot, we grilled the tenderloins outside over medium to low heat. Very tasty roast. Thanks!

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Kathy :-( August 26, 2002

This was OUTSTANDING. It produced the most tender pork I've ever had. There were no tenderloins at the store, so I ended up with a 2# loin roast. After rubbing with the water/food coloring, I poked it with a fork in several places in order to let the marinade penetrate more, then I let it marinate for about 6 hours. It was a very simple recipe as well. Thanks for sharing the recipe, Sue L, it was terrific! ...But don't you think it should be called OINK DAENG instead? :-]

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Titanium Chef August 12, 2002

Unbelievably tender! Flavour very good but next time, and there will be a next time, I will cut sesame oil in half as it's not one of our favourite flavours. Top recipe, thank you!

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The Dabblers October 02, 2008

Great flavour....I marinated the pork for approximately six hours. Unfortunately I had no red food colouring so used pnk as it was all I had. I made this to add to fried rice,,,I used a pork fillet and have frozen the remainder to add to future fried rice. Thanks for the recipe we love it!

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Fairy Nuff July 02, 2008

Sue, I just loved this, it was easy and very flavorful. I used a pork tenderloin and marinated for about 24 hours.Thank you for sharing, I will keep this recipe in my cookbook for sure.

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torie t. June 28, 2007

Sue, I've been playing with chinese dishes so had all these ingredients on hand--my husband was very impressed with this--as was I--Thank You for sharing--

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Labouche May 11, 2007

This was fantastic! I cut the recipe in half and it turned out superb. I didn't have any sherry so substituted white wine for it. I also sprinkled the roast with salt before putting it in the bag to marinate. I did as Kathy did with the food colouring as well. After making the roast I threw it in the fridge and chopped it all up for the next days Pork Fried Rice by Mizz Nezz. Another wonderful recipe!

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soulmatesforever November 22, 2004
Thai Roast Red Pork - Moo Daeng