Mar.10Chinese-Barbecued Pork Tenderloin
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There is really nothing else to say, life is good…my sister comes home from New Zealand (today but tomorrow??), my folks just got back from Florida a few days ago, The Kiki turns 6 months old tomorrow, I am finally (almost) over my “nasty virus”, and I am helping cook food for Holly’s baby shower this Sunday. Other than that I guess I can just say that this recipe is NOICE (yes, pronounced “noice”) and you should definitely chef it up.
A’ight now go run home and make this, it’s easy (no marinating) and very DELISH! Be careful, your friends will want this everytime they come over.
Chinese-Barbecued Pork Tenderloin
- 1 (1-pound) pork tenderloin
- 2 teaspoons brown sugar
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- Cooking spray
- 1 tablespoon hoisin sauce
- 1 tablespoon orange juice
- 1/2 teaspoon dark sesame oil
Preheat oven to 400°.
Trim fat from pork. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.
Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400° for 10 minutes. Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160° (slightly pink).
(click on images to enlarge)
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Methane Meter boasts:
Download or print recipe here:
Chinese-Barbecued Pork Tenderloin Recipe (PDF 15.75 KB)
Recipe is from myrecipes.com
This entry was posted on Monday, March 10th, 2008 at 9:31 pm and is filed under Asian, Pork. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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Hey Yo!
Made this last night and my meat thermo was broken so I didn’t do a good job of cooking it. I hear leaving it out to rest, tented in foil, might have done the trick. The taste was crazy intense though–I’ve never had anything like that before! This was a nice change for the tastebuds as I keep cooking pork loin with rosemary, fresh pepper and kosher salt over and over and over and over! Thanks for this!