2 pork tenderloins,1.5 lb ea
1 marinade
2 tbsp light soy sauce
2 tbsp hoisin sauce
1 tbsp sherry
1 tbsp black bean sauce
1 1/2 tsp minced gingeroot
1 1/2 tsp packed brown sugar
1 clove garlic, minced
1/2 tsp sesame oil
1 one pinch 5 spice powder
A Recipe for
Chinese Barbequed Pork From Kaitlin Young
Eat little, sleep sound. |
| Iranian Proverb |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This Recipe for Chinese Barbequed Pork From Kaitlin Young is one of thousands in the Recipes-to-go Asian Cookbook.
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
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It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This is a recipe for Chinese Barbequed Pork From Kaitlin Young from the recipe cookbook of Recipes-to-go (Asian)
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce,
and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T
chopped fresh coriander for five-spice powder. Szechuan Barbequed
Pork: Substitute 1 t Chinese chili paste for five-spice powder. Add 1
green onion, chopped. 1. Trim any fat off tenderloin; tuck ends
under and tie each with kitchen string. Place in a shallow glass
dish. 2. Marinade: Whisk together soy sauce, hoisin sauce, sherry,
black bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice
powder. 3. Pour marinade over tenderloins and turn to coat. Cover and
refrigerate for at least 2 hours or up to 24 hours; turn
occasionally. Let stand for 30 minutes at room temp before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade.
Pour 1 cup water into pan. Bake, basting generously four times, in a
375F oven for 30-35 minutes, or until meat thermometer inserted at 20
degree angle registers 160F and meat still has a hint of pink. 5.
Remove to cutting board, and tent with foil. Let stand for 10
minutes. 6. Remove string. Using sharp knife, slice pork diagonally
into thin slices.
Serves: 6
Chinese Barbequed Pork From Kaitlin Young Recipe brought to you by Recipes To-Go