Asian
Barbecued Pork
Ingredients:
1 (1½ -pound)
pork tenderloin, trimmed
⅛ teaspoon salt
2 tablespoons
hoisin sauce
2 tablespoons
ketchup
2 tablespoons
low-sodium soy sauce
1 teaspoon
chili garlic sauce
2 garlic
cloves, crushed
1½ teaspoons fresh
ginger, minced and peeled
2 tablespoon cilantro,
chopped
Cooking spray
Preparation:
Preheat oven
to 425°F.
Heat a large
ovenproof skillet coated with cooking spray over medium-high heat.
Sprinkle pork
with salt. Add pork to pan; cook 2 minutes on all sides or until browned.
Remove
from heat.
Combine
hoisin sauce, ketchup, low-sodium soy sauce, chili garlic sauce, garlic cloves and
ginger in a small bowl.
Spread hoisin
mixture over tenderloin.
Insert meat
thermometer into thickest portion of tenderloin.
Bake at 425°F
for 15 minutes or until thermometer registers 160°.
Place pork on
a platter; let stand 5 minutes.
Reserve 8
ounces (about ⅓) of tenderloin for Asian
Pork Stir-Fry.
Cut remaining
tenderloin into ¼ -inch-thick slices. Garnish with cilantro.
You can combine
this excellent recipe with some others from our collection.
Serve 4.
Note: Hoisin
sauce and chili garlic sauce may be found in the Asian-food section of most
large
supermarkets.
Enjoy this recipe and many more at health
Why is it called "barbecued" pork when it doesn't go anywhere near a BBQ?!
ReplyDeleteHi kaybar007, it is called that way because we use some ingredients at prep that remind the taste of "barbecued"; I remember that there were, in Cuba, a recipe of chicken made it on pressure cooker using just soy sauce and butter, nothing else, and was called "Chicken on Barbecued"
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