Chinese Inspired Pork Tenderlion
- 1 1/4 kg whole pork tenderloins (fillets), trimmed
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sherry
- 1 tablespoon black bean sauce
- 1 1/2 teaspoons finely grated fresh ginger
- 1 1/2 teaspoons soft dark brown sugar
- 1 clove garlic, crushed
- 1/2 teaspoon sesame oil
- 1 pinch Chinese five spice powder
Preparation:5min › Cook:35min › Extra time:8hours marinating › Ready in:8hours40min
- Place pork fillets in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
- Preheat oven to 190 degrees C. Remove fillets from refrigerator while the oven preheats.
- Roast pork for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
Used different ingredients. Absolutely delightful! I was out of Hoisin sauce and decided to substitute Teriyaki with some Fish Sauce added in. Marinated overnight. Baked for 35 minutes (tenderloins were quite thick), wrapped in foil and let sit on the counter for what turned out to be about 45 min. due to interruptions. When sliced, was perfect, juicy, still warm and tender. What I think I like best is the delicate nature of the flavours. I thought it would be quite strong looking at the list of ingredients. However nothing overpowered the other. On the repeat list, thanks Jennifer! - 29 Sep 2008
Something else. Very nice combination of flavours. Halved the recipe and marinated 1 tenderloin for 2 days. Took longer than stated, about 40 minutes total. Served with a bagged thai noodle dish and steamed asparagus. - 29 Sep 2008
Too bad I can't give a 5+ rating!!!!! Will use this marinade for other meats or even stir fries as it has all the 'asian/chinese' tastes I'd usually be looking for. Might have used more ginger than called for (I love ginger!), so that flavour really stood out, but without being overpowering. Also, marinating for just over 24 hrs was, for me, a big plus. Yummy, yummy, yum! - 29 Sep 2008