Chinese BBQ Pork with Garlic Sauce

evelyn/athens's Note:

An excellent recipe to enjoy on a cold day. Intense flavours.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

For bbq pork

• 1 tablespoon hoisin sauce
• 1 tablespoon ketchup
• 1 tablespoon soy sauce
• 2 teaspoons minced garlic
• ½ teaspoon sugar
• ¾ lb pork tenderloin

For garlic sauce

• 2 tablespoons soy sauce
• 1 ½ tablespoons minced garlic
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon asian chili oil (or 1 teaspoon Asian sesame oil plus Tabasco to taste)

Garnish

• ¼ cup fresh coriander leaves , washed well,spun dry,and torn
• stir-fried noodles

Directions:

1. Make barbecued pork: Preheat oven to 350F and line a shallow baking pan with foil.
2. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar.
3. Put pork tenderloin in baking pan and coat with hoisin sauce mixture.
4. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160F.
5. Cool pork completely in baking pan.
6. Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved.
7. Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices.
8. Arrange pork, overlapping slices slightly, over noodles.
9. Spoon garlic sauce over pork and sprinkle pork with coriander.
10. Serve with curried, stir-fry noodles.

Reviews

[Marc Reyer Grant]

Toned down the Asian Chili a bit for the family (I love HOT foods) and was a big crowd pleaser without a major investment in my home time. I put it on a bed of vermachelli rice noodles which drank in the garlic sauce. Good meal for working families.

[Imagenie]

I marinated the pork for 2 days in the frig. This was a very flavorfull meat. The hoisin's sweetness, paired with the tart garlic sauce was a treat to the taste buds. We loved it !!!

[Michaelk69]

This was awesome, but I did deviate slightly. I marinated/cooked the pork as described, but then sliced it thinly and put it to one side. Then I sauteed some red pepper, garlic and those little baby yellow corncobs that you get in Chinese food sometimes, and then - once they were cooked/warmed through - I added the pork and the garlic sauce and then stirred to combine. Didn't use any noodles . . just served the saucy pork/pepper/corncob combo with some steamed rice. Really, REALLY good!