Name: Chinese Pork Slices
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1/3 cup soya sauce; 1/3 cup honey; 2 tablespoons brown sugar; 1 tablespoon teriyaki sauce; 1 1/2 tablespoons lemon juice; 2 tablespoons Worcestershire sauce; 1 tablespoon dry mustard; 1 teaspoon black pepper; 1/8 teaspoon cayenne pepper; 2 garlic cloves, minced; 10 drops red food coloring; 2 (1 1/2 lb) pork tenderloin, about 3 lbs. total

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Recipe by bailey46

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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:

Nutrition Information

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ingredients

¹⁄₃ cup soya sauce
¹⁄₃ cup honey
2 tablespoons brown sugar
1 tablespoon teriyaki sauce
1 ¹⁄₂ tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon black pepper
¹⁄₈ teaspoon cayenne pepper
2 garlic cloves, minced
10 drops red food coloring
2 (1 1/2 lb) pork tenderloin, about 3 lbs. total

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

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@bailey46

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"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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review by Jessica in Phoenix

4/5/2009

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.
review by AHoff08

1/13/2009

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!
review by Queenkungfu

6/30/2008

We had this for dinner tonight and everyone loved it. I am going to make some soup tomorrow with some of the leftovers. Thanks.
review by Fynnie

4/29/2008

This is a very tasty appetizer, especially good with some nice hot mustard and sesame seeds
review by Joyful_FandC

4/7/2008

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.