pork tenderloin recipe.
his is a recipe I recently made up based on a traditional chinese pork recipe. I do some things different and this specific one is my creation and my family loves it. There is sugar in the recipe, but since it is a marinade and only a little of it actually penetrates the outer part of the meat it shouldn't be a problem. I ate it and had no issues at all. You could try to substitute the sugar with an equal amount of splenda and the honey with sugar free honey (you can find that at Wal Mart) and I bet it would taste about the same. I do not have the nutrition information, but a 3 oz serving of meat contains a lot of protien. Hope you like it as much as we did. Enjoy!
~~Jaimee
Asian BBQ Pork
1/2 c soy (you can use lite soy if you like to reduce the sodium)
6T Honey (you can use the sf from Wal Mart)
6T sugar (splenda)
8T Dry Sherry (can be omitted if you don't drink)
2T chinese 5 spice powder (found in the asian section in the grocery store)
2T Dry powdered ginger
4lbs lean (all visible fat removed) Pork Tenderloin
*note: You can use pork butt or shoulder, but I find the grain in the tenderloin is a better texture. Make absolutely sure it is vey lean. Fat will ruin the taste of this dish
1. In a small pan stir together all of the ingredients except the meat. Heat for 2 minutes stirring constantly to make sure sugar dissolves and that the marinade doesn't scorch. Let cool.
2. Trim your pork into 1 1/2 inch strips (1 1/2 inch thick as well as wide and about 8 inches long). Place it in a heavy duty ziplock bag and pour the marinade over the top of it. Squeeze out as much air from the bag as you can and seal it. Try to squish the marinate all around the meat to even ly coat each piece. Turn over after about 4 hours in the refrigerator. Leave in for at least 6 hours but preferably overnight.
3. Remove the meat from the marinade and place the strips (not touching) on a broiler pan or raised rack over a caserole dish.
reserve the marinade
4. Bake in a 350 degree C oven for 1 hour, turning and basting it with remaining marinade every 15 min. Remove from the oven and cool completely. Refrigerate until the center is cool and slice on the bias (against the grain) into 1/8 to 1/4 inch thick pieces.
To serve: accompany chilled meat with chinese hot mustard, toasted sesame seeds and ketchup. We dip it in the sauces and then into the seeds and eat it that way.
This is also a delicious meat to put on salads. Here is what I would do. Shred carrots, cabbage & green onions add romaine and bean sprouts, toss with a mixture of a little (only enough to add some flavor) red wine vinegar and sesame oil and a small amount of sesame seeds and top with julianne slices of the meat and a few pinches of feta cheese.
Enjoy!
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