Chinese Pork Slices

Chinese Pork Slices created by  Pamela

In Canada, when we order chinese food, we always get this as an appetizer and I finally got this recipe right after much tweaking. It's flavour is right on and the pork is very tender. Does not include marinating time.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Mix all ingredients except pork.
  • Place pork and marinade in a ziplock bag.
  • Keep in fridge 24 hours turning bag occasionally.
  • Preheat oven to 425.
  • Place pork on a foil-lined baking sheet.
  • Roast for 25-30 minute.
  • Let sit for 5 minute before slicing into medallions.
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RECIPE MADE WITH LOVE BY

@bailey46
Contributor
@bailey46
Contributor
"In Canada, when we order chinese food, we always get this as an appetizer and I finally got this recipe right after much tweaking. It's flavour is right on and the pork is very tender. Does not include marinating time."

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  1. Jessica in Phoenix
    This was awesome! I didn't use it as an appetizer. The sugar balances out the pepper nicely. No one ingredient was overpowering. I took the marinade and, after boiling & adding about 1 T of cornstarch, used it as a sauce over the meat. Soooo good! I found that it takes much longer to cook than directed though. I didn't keep track of the total cooking time, I just kept poking it with my thermometer till it was 145 degrees.
  2. AHoff08
    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 more garlic. Thanks for sharing!
  3. Queenkungfu
    We had this for dinner tonight and everyone loved it. I am going to make some soup tomorrow with some of the leftovers. Thanks.
  4. Fynnie
    This is a very tasty appetizer, especially good with some nice hot mustard and sesame seeds
  5. Joyful_FandC
    We didn't have a tenderloin, but we had a pork roast ($1/lb) that we used instead, cutting thick slabs of meat from the roast to marinate. It came out amazingly delicious. The only thing I'd do differently next time is, if I'm making it from a pork shoulder again, I'd slow roast the meat at a low temp in a dutch oven to keep it even more tender and juicy.
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