Chinese Roast Pork Tenderloin – Chinese Food
Chinese Roast Pork Tenderloin Recipes (7hrs)
Ingredients (Servings 4)
- 1⁄4 cup light brown sugar, packed
- 2 teaspoons crushed fresh garlic
- 2 teaspoons kosher salt
- 2 tablespoons Kikkoman soy sauce
- 1 tablespoon dry sherry or 1 tablespoon Japanese sake
- 1⁄2 teaspoon Chinese five spice powder
- 1 (2 lb) whole pork tenderloin, well trimmed
- 1 tablespoon yellow miso (Yellow miso can be bought in the chinese section of the market)
- 1⁄2 cup water or 1⁄2 cup chicken stock
- 1⁄4 teaspoon red food coloring
- Place the porkloin in a large ziploc freezer bag.
- In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
- Pour into the ziploc bag; remove as much air as possible and seal shut.
- Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
- Preheat oven to 375 degrees.
- Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
- Insert meat thermometer.
- Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
- Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
- To serve as a main course, cut the porkloin into 1/4″ slices.
- To serve as a Chinese appetizer, cut into 1/4″ slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
- Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.
Reviews – Chinese Roast Pork Tenderloin Recipes
This was a great recipe! We had company over for homemade Chinese food and this was the hit of the meal. I marinated this for 24 hours and it was perfect!
Great little recipe! I marinated for about 6 hours and it was nice and flavorful and it went great with veggie fried rice and potstickers. I did use brown rice miso, since that’s all I had.
WOW! Was I surprised my family went nuts over this recipe. No more buying from the store already prepared. This is our favorite Sunday football snack. The only thing I did different was add 2 tablespoons of Hoisen sauce and can’t get yellow miso so used black bean sauce instead. This works great with any inexpensive cut of pork, just make sure most of the fat is removed. Thank you Dancer for another Fabulouse recipe.
This is an excellant recipe, we all loved it..I served it with sesame noodles and homemade eggrolls.. I have pork enough left over to chop and use in fried rice for another day.. Oh, I used red miso (aka ‘black bean sauce’) because it is easily available in the oriental section of any grocery store. 5 stars!!