Recipe: Chinese barbecue pork
- April 11, 2011 - 8:45 AM
CHINESE BARBECUE PORK TENDERLOIN
Note: Five-spice powder is a blend of spices that is carried in most supermarkets and at Penzeys Spices locally. From "7-Day Menu Planner for Dummies," by Susan Nicholson. Serve the meat with rice or potatoes.
• 1 (1-lb.) pork tenderloin
• 2 tsp. brown sugar
• 1/2 tsp. five-spice powder (see Note)
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 tbsp. hoisin sauce
• 1 tbsp. orange juice
• 1/2 tsp. dark (toasted) sesame oil
Heat oven to 400 degrees. Trim fat from pork. Combine sugar, five-spice powder, salt and cayenne pepper. Rub pork with spice mixture.
Place pork on a rack coated with cooking spray in a foil-lined broiling pan. Bake 10 minutes.
Meanwhile, combine hoisin sauce, juice and oil; brush all over tenderloin. Bake 10 to 15 more minutes or until thermometer registers 155 degrees.
Remove from oven; tent with foil and let stand 5 minutes before slicing.
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