By Sue Lau on July 15, 2002
Photo by Fairy Nuff
Photo by Fairy Nuff
"Delicious and intriguing. Prep time does not include marination time, so allow time for that."
Serving Size: 1 (129 g)
Servings Per Recipe: 6
"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!"
"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? :-]"
"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!"
"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!"
"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."
"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--"
"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!"