Thursday, March 12, 2015

Chinese Roast Pork Tenderloin

My ultimate favorite!!

1 (2 lb) whole pork tenderloin, well trimmed
1⁄2 cup water or 1⁄2 cup chicken stock
1⁄4 cup light brown sugar, packed
2 teaspoons kosher salt
1⁄2 teaspoon Chinese five spice powder
2 tablespoons Kikkoman soy sauce
1 tablespoon dry sherry or 1 tablespoon Japanese sake
1 tablespoon yellow miso (Yellow miso can be bought in the chinese section of the market)
2 teaspoons crushed fresh garlic
1⁄4 teaspoon red food coloring
Place the porkloin in a large ziploc freezer bag.
In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
Pour into the ziploc bag; remove as much air as possible and seal shut.
Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
Preheat oven to 375 degrees.
Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
Insert meat thermometer.
Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
To serve as a main course, cut the porkloin into 1/4" slices.
To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.

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