Chinese Roast Pork Tenderloin
This recipe is super easy and incredibly delicious. Several of the ingredients are not staples in most households, so an International store visit might be necessary. I usually make this roast with a side of lo-mein (minus the pork) and then use the leftovers for pork fried rice.
- 1 (2 lb) whole pork tenderloin, well trimmed
- 1/2 cup water or 1⁄2 cup chicken stock
- 1⁄4 cup light brown sugar, packed
- 2 teaspoons kosher salt
- 1⁄2 teaspoon Chinese five spice powder
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon yellow miso
- 2 teaspoons crushed fresh garlic
- 1⁄4 teaspoon red food coloring
- Place the porkloin in a large ziploc freezer bag.
- In a small bowl, stir together the rest of the ingredients until the sugar has dissolved
- Pour into the ziploc bag; remove as much air as possible and seal shut
- Refrigerate from 6 to 36 hours
- Preheat oven to 375°F.
- Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
- Insert meat thermometer.
- Roast about 1 hour or until the internal meat temperature reaches 165°F.
- Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.