Sunday, August 12, 2012

Around the World: Chinese-Barbecued Pork Tenderloin (The Weekend Chef)

Again, I'm not sure if this pork recipe is authentic Chinese, but I had a pork tenderloin in the freezer and saw this recipe in Cooking Light.  Based on the ingredient list it definitely had Asian flavors so we went with it.  The Weekend Chef (my husband) prepared this dish to go along with the Vegetable Lo Mein that I posted yesterday.  This was quick and easy to prepare and was surprisingly flavorful!  The kids enjoyed this too and ate all of their pork.

Chinese-Barbecued Pork Tenderloin
from Cooking Light, July 2000

1 (1-pound) pork tenderloin
2 teaspoons brown sugar
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Cooking spray
1 tablespoon hoisin sauce
1 tablespoon orange juice
1/2 teaspoon dark sesame oil

Preheat oven to 400°.

Trim fat from pork. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.

Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400° for 10 minutes. Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160° (slightly pink).

Family Rating:  1 1/2 thumbs up.

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