Barbecued Red Roast Pork Tenderloin

JustJanS's Note:

This is posted by request, and comes from the Aus Women's Weekly Chinese Cooking Class Cookbook. It's a simple recipe I make quite often. Prep time doesn't include marinating time.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 (375 g) lean pork fillets
• ¼ cup soy sauce
• 2 tablespoons dry red wine
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 2 teaspoons red food coloring
• 1 garlic clove
• 1 shallot
• ½ teaspoon Chinese five spice powder

Directions:

1. Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
2. Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
3. Drain pork fillets from marinade, reserve marinade.
4. Put pork on wire rack over baking dish.
5. Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
6. Remove from oven, put on board and allow to cool.
7. Cut pork into diagonal slices to serve.

Reviews

[Lorac]

You only need to smell this marinade to know you are about to experience something special! I followed the easy directions, adding all the ingredients in a Ziplock bag (except the red food coloring, there were only a few drops left in the bottle) and marinated the pork for 3 hours. I baked the pork as directed. The result - superb flavor and fork tender! My 5 star rating = excellant!

[Cluich]

Awesome! I used a 1.5-lb. boneless pork loin roast -- not those little skinny things, but the real deal (I buy the huge monsters and cut them into reasonably sized roasts). I used this marinade, leaving it in the fridge for nearly two days, and it was awesome! As Lavender Lynn said, this is exactly like the BBQ pork served at a lot of Chinese restaurants. Next time, though, I think I'll use a low-sodium soy sauce. I'm not sure if it was the regular soy sauce or the extended marinating time I used, but it came out just a bit too salty for my family's taste. Thanks much for this delicious recipe!

[Stoblogger]

This was good but I think I learned I don't care for Chinese five spice powder. I bought the spice specifically to make this recipe. There was just a hint of something in the roast that I didn't care for. I couldn't quite pinpoint it until I sniffed the spice and that was it. Next time I'll leave out the Chinese five spice just for my personal preference. Thanks for posting the recipe. I will make it again.