Friday, October 12, 2012

Asian Barbecued Pork

Asian Barbecued Pork

Asian Barbecued Pork


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


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 

Enjoy this recipe and many more at health


  1. Why is it called "barbecued" pork when it doesn't go anywhere near a BBQ?!

    1. Hi 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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