|Recipe from: blogchef|
Image credit: Bobby
Asian BBQ Roast Pork
“Asian BBQ roast pork makes for a great tasting dinner. This is the pork that you can find at Asian restaurants that is red in color. The red color comes from food coloring and is totally optional—I chose not to use it. Preparing this roast pork is very simple… pork tenderloin is marinated in the sauce and then baked in the oven. While the pork is baking it is brushed with the reserved marinade. The pork gets a lot of its flavor from hoisin sauce and soy sauce. Some good options for side-dishes would be fried rice, egg rolls, and lo mein. Enjoy.” Bobby
1 ½ pounds pork tenderloin
2 garlic cloves (peeled and mashed)
2 tablespoons Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 ½ tablespoons soy sauce
1 tablespoon honey
2 teaspoon brown sugar
¼ teaspoon five spice powder
A few drops of red food coloring (optional)
Cut the pork into strips that are about 2 inches wide and 5 inches long. In a medium bowl whisk together rice wine, hoisin sauce, ketchup, soy sauce, honey, brown sugar, garlic and five-spice powder.
Add the red food coloring if using.
Place the pork in a shallow 9 x 13 inch glass baking dish.
Pour the marinade over the pork.
Cover and refrigerate for 3 hours.
Remove the pork from the dish.
Reserve the marinade.
Preheat the oven to 425 degrees F.
Fill a shallow roasting pan with ½-inch of water and place in the bottom rock of the oven.
Place the pork on a rack above the water.
Roast until golden brown, brushing 2 or 3 times with the reserved marinade (total toasting time is about 30 minutes).
Cook until the pork has reached an internal temperature of 145 degrees F.).
When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick.
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