Name: Chinese Barbecued Pork
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 Pork Loins, 8 serving(s)
Ingredients: 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

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Recipe by Mainely Debbie

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Chinese Barbecued Pork created by Tinkerbell

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:: 55mins
Serves:
Yields:
Units:

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ingredients

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

directions

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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RECIPE MADE WITH LOVE BY

@Mainely Debbie

Contributor

@Mainely Debbie

Contributor

"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."

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review by Markham N.

1/24/2022

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.

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question by jeaniejernigan1957

4/19/2019

How do I send this 2 someone????

Replies 3
review by Traveler

3/4/2019

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.

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tweak by Tracey C.

12/10/2017

Nothing

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review by Tracey C.

12/10/2017

This was absolutely FABULOUS!!! It reminds me of an appetizer that we would order at a Chinese restaurant in New Orleans as a child. Same great flavor but this recipe is so much more moist. I’ve been looking for this recipe for a long time! Thank you so much!

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