Chinese Barbecued Pork
I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Recipe#186806. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.
- Ready In:
- 1⁄4 cup soy sauce
- 2 tablespoons dry red wine
- 1 tablespoon brown sugar, Packed
- 1 tablespoon honey
- 2 teaspoons red food coloring
- 1⁄4 teaspoon ground cinnamon
- 1 garlic clove, Minced
- 2 (12 ounce) whole pork tenderloin
- Preheat Oven To 350.
- Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
- Add meat to marinade making sure it is coated with marinade.
- Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
- Place meat on a wire rack over a baking pan along with marinade.
- Bake 45 minutes turning and basting frequently with marinade.
- Let meat rest for 15 minutes before slicing.
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Very easy and tasty. To those saying it's not authentic Chinese cuisine, of course it's not how the Chinese made it a hundred years ago. It's a modern take on a classic that uses ingredients many of us already have in the pantry. I looked at other recipes and they require specialized ingredients I don't normally stock. So, this saves me a shopping trip without compromising on taste and enjoyment.Reply
I am eating this right now. I made it exactly as stated except I didn't include the red food coloring. I marinated it overnight. It has an odd taste - can't decide what it is. It is very tender and moist, however. I am going to try putting some hot mustard on it to see if I can make it taste better. (The mustard didn't help.) I'll chop up the rest and put it into Fried Rice.Reply