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Chinese Style Barbecue Pork
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La Sante


  • 2 10 oz (280 grm). pork tenderloins
  • Marinade:
  • 3 tbsp (45 ml) soy sauce
  • 3 tbsp (45 ml) scotch whiskey
  • 1/4 cup (60 ml) hoisin sauce
  • 2 tbsp (30 ml) sugar
  • 1 tbsp (15 ml) five spice powder
  • 2 tbsp (30 ml) vegetable oil
  • salt and pepper to taste
  • Glaze:
  • 1/4 cup (60 ml) honey
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) wine vineagar
  • 1 tbsp (15 ml) scotch whiskey
  • 1 tbsp (15 ml) sesame oil
  • Place cleaned pork in large baking dish.
  • Mix all marinade ingredients into a bowl and pour over meat.
  • Coat well.
  • Marinade from 6 hours to overnight in fridge.
  • Preheat oven to 400 degrees (200 C.).
  • Meanwhile, prepare glaze in saucepan by combining all required glaze ingredients; heat and reserve.
  • Place rack over foil lined baking sheet.
  • Add 1/2 cup (125 ml) water to baking dish.
  • Place pork on rack and brush with glaze.
  • Roast 10 minutes and turn over to glaze otherside, cook another 10 minutes, glaze again, turn over, glaze, and cook 5 more minutes, or until juices are clear.

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