1/2 Photos of Chinese Roast Pork Tenderloin
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- 907.18 g whole pork tenderloin, well trimmed
- 118.29 ml water or 118.29 ml chicken stock
- 59.14 ml light brown sugar, packed
- 9.85 ml kosher salt
- 2.46 ml Chinese five spice powder
- 29.58 ml Kikkoman soy sauce
- 14.79 ml dry sherry or 14.79 ml Japanese sake
- 14.79 ml yellow miso (Yellow miso can be bought in the chinese section of the market)
- 9.85 ml crushed fresh garlic
- 1.23 ml red food coloring
- 1Place the porkloin in a large ziploc freezer bag.
- 2In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
- 3Pour into the ziploc bag; remove as much air as possible and seal shut.
- 4Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
- 5Preheat oven to 375 degrees.
- 6Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
- 7Insert meat thermometer.
- 8Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
- 9Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
- 10To serve as a main course, cut the porkloin into 1/4" slices.
- 11To 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.
- 12Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.
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Nutritional Facts for Chinese Roast Pork Tenderloin
Serving Size: 1 (289 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 338.4
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 2.7 g
- Cholesterol 147.5 mg
- Sodium 1846.9 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 0.1 g
- Sugars 13.6 g
- Protein 48.1 g
The following items or measurements are not included:
Chinese five spice powder