Category : Pork
Author : Driscoll
Hits : 3141
Date : 13/10/2001
Serves/Makes:6Ingredients 3 pounds boneless pork tenderloin Marinade 5 tbsp (70 ml) hoisin sauce 3 tbsp (45 ml) plum sauce 2 tbsp (30 ml) oyster sauce 2 tbsp (30 ml) dark soy sauce 2 tbsp (30 ml) honey 1 tbsp (15 ml) dry sherry 1 tbsp (15 ml) peanut oil 1 tsp (5 ml) Chinese chili sauce (optional) 1/2 tsp (2 ml) five-spice powder 1 tbsp (15 ml) finely minced garlic 1 tbsp (15 ml) minced fresh ginger
Preparation Trim fat from pork and remove membrane on tenderloins using sharp knife. Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating. Blend all ingredients for marinade (may be refigerated for later use) about 1-1/4 cups (300 ml). Marinade in plastic bag or sealed container for 4 to 6 hours or overnight. Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan. Bake uncovered in 350 degree (175 C.) oven for 30 minutes. Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserved marinade. Cut in thin slices and serve hot or cold. Especially good dipped in hot Chinese mustard and sesame seeds.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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