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Drunken Pork Tenderloin with Secret Sauce - Asian pork tenderloin
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Recipe Information
Source:
Driscoll

Serves/Makes:6

Ingredients
  • 3 lbs (1.4 kg). 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.
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