Hoisin sauce complements any meat or poultry, but has a particular affinity for pork and lamb.
Prep Time: 2 hours, 00 minute
Cook Time: 30 minutes
Ingredients:
- 2 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, pressed
- 1 pound pork tenderloin
Preparation:
Combine all ingredients except pork. Add pork and marinate, covered and refrigerated, 2 hours or longer.
Preheat over to 400 degrees. Drain pork, reserving marinade. Place on a rack over a roasting pan. Roast 25 - 30 minutes, until a meat thermometer registers 160 degrees (the pork should be barely pink inside), turning pork occasionally and basting with reserve marinade. Slice 1/4" to serve.
Note: You can substitute a lamb sirloin roast for the pork. Roast until lam is well-browned on the outside but still rare on the inside.
This recipe is reprinted with permission from GourMAsia.
Preheat over to 400 degrees. Drain pork, reserving marinade. Place on a rack over a roasting pan. Roast 25 - 30 minutes, until a meat thermometer registers 160 degrees (the pork should be barely pink inside), turning pork occasionally and basting with reserve marinade. Slice 1/4" to serve.
Note: You can substitute a lamb sirloin roast for the pork. Roast until lam is well-browned on the outside but still rare on the inside.
This recipe is reprinted with permission from GourMAsia.
