Chinese Barbecued Pork

Submitted by Lorri Nichols

"This is such a good recipe, and it it simple, and I bet you've got everything u need right in your pantry! Served with rice and some stir fried veggies this is a good chinese meal. My family requests this at least twice a month. I do occasionally vary the ingerdients by adding powder ginger, or a little lime juice and five star spice."

 

• Ready In: 2hrs 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 1⁄4 cup soy sauce
• 2 teaspoons dry red wine
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 2 tablespoons red food coloring (it gives it the traditional red color) (optional)
• 1⁄2 teaspoon ground cinnamon
• 1 green onion, cut in half
• 1 clove garlic, crushed
• 2 whole pork tenderloin, trimmed of fat (about 12 ozs each)

directions

1. combine soy sayce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in a large bowl.
2. Add pork, turning tenderloins to coat completely.
3. Cover a refrigerate 1 hour or overnight, turning meat occasionally.
4. Drain Pork, reserving marinade.
5. Put marinade in a small sauce pan and bring to a boil, skimming the surface of scum.
6. leave near stove.
7. Place tenderloins on wire rack over baking pan.
8. Bake in a preheated 350 degree oven, turning and basting often with the reserved marinade, until cooked through, about 45 mins.
9. Remove pork from oven; cool.
10. cut into diagonal slices.

Reviews

[Porfavorcorona]

This recipe was alright, but not what I expected; however, it was easy to make. I might make this again, but I might add some hoisen sauce or some garlic. Thanks for sharing! Made for Tag it Red, February 2009

 

[Demandy]

This marinade was quick and easy and hubby liked it. I used low sodium soy sauce but still found it too salty/not sweet enough for me. I only marinated an hour, next time I would do longer. Thanks! I served with wild rice blend and veggies.

 

[lazyme]

I've been using this recipe for years. It's very simple and tastes great.

 

[VickiC]

This was really good and easy. I would recommend doubling the marinade like another reviewer wrote and serving it with the pork, the marinade makes the dish. Slightly salty and slightly sweet. I also would line whatever pan you are using with foil for easier clean-up because I am still trying to scrub the baked on mess up off of the pan. Thanks

 

[MNLisaB]

Outstanding!! I used Chinese five spice powder instead of the cinammon, which gave a very authentic flavor, and luckily I used a larger tenderloin than called for so have lots leftover for a stir fry or lo mein. Many recipes call for sherry, but this one used red wine, which added to the great color and rich taste.