Roasted Pork Tenderloin with Chinese-Style Barbecue Sauce
Serves 3 to 4
I call this Chinese 'style' pork tenderloin because it uses some common Asian ingredients. I created it based on some of my other Chinese recipes, so I cannot claim that it is traditional. However, it sure is quick, easy and delicious. The sauce can be used for other meat, poultry, seafood and even vegetable preparations. And, although this tenderloin is roasted in the oven, it is equally delicious grilled. The recipe can easily be doubled.
- 1/4 cup Hoisin sauce
- 1 tablespoon lower-sodium soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon sesame oil
- 2 teaspoons minced fresh garlic
- 1/2 teaspoon grated fresh ginger
- 1 pound pork tenderloin, visible fat and silver skin removed
In a small bowl, mix together all of the ingredients except the pork. Place the pork in a shallow dish and cover with the sauce. Let set for 30 minutes.
Preheat oven to 350° F. Line a four-sided baking sheet with foil. Spray lightly with cooking spray. Remove excess sauce from pork. Place pork on baking sheet, tucking the thin end under, and roast until an instant-read thermometer inserted in the center registers 145°, about 30 minutes, depending on the thickness of the meat. Remove from oven and place on carving board. Tent with foil and let rest about 10 minutes. Slice the pork on the bias into about 1/2-inch slices. Serve hot, warm or room temperature.
Notes: If you are serving four big meat eaters, you might want to use a tenderloin that weighs closer to 1-1/2 pounds. Just remember that there is no waste, so one pound yields four 4-ounce portions. If you do not have 30 minutes for the meat to marinate in the sauce, you can roast it immediately. It will still be very good.