How to make it

  • 1. Place the pork Tenderloin in a large ziploc freezer bag.
  • 2. In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
  • 3. Pour into the ziploc bag; remove as much air as possible and seal shut.
  • 4. Refrigerate from 6 to 36 hours (I prefer the longer marinade times).
  • 5. Preheat oven to 375 F (190 C).
  • 6. Remove pork Tenderloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
  • 7. Let the tenderloin come to room temp.
  • 8. Insert meat thermometer.
  • 9. Roast about 1 hour or until the internal temperature reaches 165 F (74 C).
  • 10. Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
  • 11. To serve as a main course, cut the pork tenderloin into 1/4" slices.
  • 12. To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
  • 13. Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.
  • My family are not into spicy foods. So I tried 2 Tbs. sweet and sour sauce mixed with 1 tsp. of Chinese hot mustard. It was nice; it was mild and they loved it. You could also try sweet chili sauce.
  • If you use Porkloin for this, it helps if you pierce the meat a bit and go for a longer marinade time (8 hours or so). Let the meat drain a bit after you remove it from the marinade.

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