Serves/Makes:6


Ingredients
3 pounds boneless pork tenderloin
Marinade
5 tbsp (70 ml) hoisin sauce
3 tbsp (45 ml) plum sauce
2 tbsp (30 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) honey
1 tbsp (15 ml) dry sherry
1 tbsp (15 ml) peanut oil
1 tsp (5 ml) Chinese chili sauce (optional)
1/2 tsp (2 ml) five-spice powder
1 tbsp (15 ml) finely minced garlic
1 tbsp (15 ml) minced fresh ginger

Preparation
Trim fat from pork and remove membrane on tenderloins using sharp knife.
Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating.
Blend all ingredients for marinade (may be refigerated for later use) about 1-1/4 cups (300 ml).
Marinade in plastic bag or sealed container for 4 to 6 hours or overnight.
Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
Bake uncovered in 350 degree (175 C.) oven for 30 minutes.
Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserved marinade.
Cut in thin slices and serve hot or cold.
Especially good dipped in hot Chinese mustard and sesame seeds.

» Hawaiian Ribs
» Cracked Ribs and Black-eyed Peas
» Ukrainian Baba's Pork roast
» Boneless Pork Chops
» Country Style Ribs
» Sausage Jambalaya
» Picadillo
» Pigs Feet and Beans
» Asian pork tenderloin
» Sweet Sour Pork Hawaiian
» Glazed Pork Chops with Apples
» Beer Simmered Pork Chops
» Porkloin Surpise
» Fresh Side Pork
» Apricot-Glazed Pork Chops