Ingredients
- 1 1/2 lb pork tenderloin
- 2 tbsp soy sauce light
- 2 tbsp hoisin sauce
- 1 tbsp dry sherry
- 1 tbsp black beans
- 1 1/2 tsp fresh ginger
- 1 1/2 tsp brown sugar packed
- 1 clove garlic
- 1/2 tsp sesame oil
- 1 pinch five-spice powder
Servings: servings
Instructions
- Trip any fat from tenderloins.
- Tuck ends under to make uniform thickness and tie each with kitchen string.
- Place in shallow glass dish.
- Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and 5-spice powder.
- Pour marinade over tenderloins, turning to coat.
- Cover and refrigerate for at least 2 hours or for up to 24 hours, turning occasionally.
- Let stand at room temperature for 30 minutes.
- Reserving marinade, place tenderloins on rack in roasting pan.
- Pour 1 cup (250mL) water into pan.
- Cook in 375F oven, basting generously 4 times with reserved marinade, for 30 to 35 minutes, or until meat thermometer inserted at 20deg angle reads 160F (70C) and just a hint of pink remains inside.
- Transfer to cutting board and tent with foil, letting stand for 10 minutes.
- Remove string and slice pork diagonally into thin slices.
Recipe Notes
Source: Canadian Living: Cooks Step By Step (p68)