Marinated Chinese Pork Tenderloin
- Number of Servings: 9
Ingredients
4 green onions, sliced4 large cloves garlic, minced2 oz fresh ginger, grated2 Tbsp sugar1/4 cup dry sherry1/2 cup soy sauce2 tsp Chinese 5-spice powder3 whole pork tenderloins
Prepare onions, garlic and ginger by hand.
Combine with sugar, sherry, soy sauce and 5 spice powder in a NON-METALLIC container.
Roll pork tenderloins in marinade.
Cover and refrigerate 1-3 days. Turn tenderloins every 12 hours.
Preheat oven to 350F.
Place large pan with 1 inch water on oven's bottom rack.
Line small roasting pan with foil/parchment paper and arrange meat and marinade on it.
Roast, uncovered, 25 - 40 minutes (depending on thickness of tenderloins) or until cooked through.
Remove from oven and serve, or cool, wrap and refrigerate until firm.
Easily sliced when cold.
Serve cold as an appetizer or hors d'oeuvre with chutney or mustard with Melba toast or crisp bread.
Number of Servings: 9
Recipe submitted by SparkPeople user GMOONFLOWER.
Combine with sugar, sherry, soy sauce and 5 spice powder in a NON-METALLIC container.
Roll pork tenderloins in marinade.
Cover and refrigerate 1-3 days. Turn tenderloins every 12 hours.
Preheat oven to 350F.
Place large pan with 1 inch water on oven's bottom rack.
Line small roasting pan with foil/parchment paper and arrange meat and marinade on it.
Roast, uncovered, 25 - 40 minutes (depending on thickness of tenderloins) or until cooked through.
Remove from oven and serve, or cool, wrap and refrigerate until firm.
Easily sliced when cold.
Serve cold as an appetizer or hors d'oeuvre with chutney or mustard with Melba toast or crisp bread.
Number of Servings: 9
Recipe submitted by SparkPeople user GMOONFLOWER.
Nutritional Info Amount Per Serving
- Calories: 101.8
- Total Fat: 2.3 g
- Cholesterol: 29.8 mg
- Sodium: 821.6 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.4 g
- Protein: 11.6 g
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