Monday, February 11, 2013

Asian Red Roast Pork

I wish I had taken a photo of this one.  Although I am not sure what you get through your eyes would do what you're going to taste justice...this is a GREAT recipe and well worth hitting the Asian section of your grocery store to stock up on these ingredients.  Because I bet it would be great on chicken also.

Asian Red Roast Pork
Serves 4. (Or 2 hungry people at our house.)

2 tablespoons honey
2 tablespoons light soy sauce
2 teaspoons dark soy sauce
3 tablespoons hoisin sauce
1/2 teaspoon Chinese five spice powder
1 1/2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 pound pork tenderloin

Mix the first 7 ingredients in a bowl.  Add the pork tenderloin and turn until well-coated.  Cover and marinate overnight, turning occasionally.

Line a baking dish with foil and place tenderloin on a rack. (Reserve marinade.)  Place in a pre-heated 400 degree oven and roast until internal temperature reaches 145 degrees, around 25 minutes. Remove from the oven, place on cutting board and tent loosely with foil. Let rest for 10 minutes or so.

Meanwhile, place the marinade in a small sauce pan and simmer over medium-low heat until reduced by about half.

Slice the pork thinly and serve drizzled with the sauce.  It's great over steamed rice garnished with scallion greens.  Or put on a bun that you have bought frozen at the Asian market.  Drizzle with the sauce and throw on a couple thin slices of pickled cucumber.


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