Recipe Menu
 
Browse Recipe Categories
» Afghan (20)
» African (27)
» American Indian (31)
» Arabian (19)
» Australian (32)
» Barbeque (15)
» Beef (47)
» Bread (21)
» British (7)
» Cakes (64)
» Candy (25)
» Casseroles (5)
» Chinese (48)
» Cookies (14)
» Desserts (51)
» Dips (2)
» Drinks (44)
» Dutch (13)
» Filipino (225)
» Fish (12)
» French (7)
» German (10)
» Greek (10)
» Indian (21)
» Irish (26)
» Italian (9)
» Jambalaya (6)
» Japanese (11)
» Jewish (32)
» Korean (13)
» Lamb (4)
» Mexican (40)
» Misc Unsorted (95)
» Oriental (28)
» Pakistan (11)
» Pancakes (11)
» Pies (24)
» Pork (30)
» Poultry (24)
» Puddings (8)
» Russian (17)
» Salads (24)
» Sandwich (7)
» Sauces (5)
» Seafoods (74)
» Soups (14)
» Syrups (1)
» Thai (11)
» Vegetables (14)
Search Recipe
Search recipe
  Home » Pork » Asian pork tenderloin
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Asian pork tenderloin
  Category: Pork
  Author: Driscoll
  Date Posted: 10/13/2001
  Hits: 1,706
  Rating:  (3.0) votes 133
  Rate this recipe
Ingredients
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
Instructions
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.
There are (0) comments
Comment

All fields are required
Name:*
Email:*  
Comment:*

Only 200 char allowed
Char count

Security Code:



Featured Recipe
» Venison Stew
Category: Wild Game
Rating:  votes 86
Hits: 952

10 Newest Recipes
» Baklava
 2,830 - days ago
» Grape Leaves Aleppo
 2,831 - days ago
» Greek Souzoukaklia
 2,831 - days ago
» Sinugbang bangus
 2,831 - days ago
» Grilled Eggplant Moussaka
 2,831 - days ago
» Kourambiedes (Greek Cookies)
 2,833 - days ago
» Beef Test Steak
 3,587 - days ago
» Cookie Test Image Upload
 3,723 - days ago
» Beef Image Upload Test 2
 3,723 - days ago
» BBQ Test Image Upload
 3,723 - days ago

Top 15 Recipes