Get the whole family together some pork tenderloin char siu, a popular Chinese dish that will be sure to please!
|2||Maple Leaf Prime® Pork Tenderloins|
|4||Cloves garlic, minced|
|.25 cup||(60 mL) Chinese rice wine or sherry|
|1 tbsp||(15 mL) Chinese five spice powder|
|.25 cup||(60 mL) Hoisin sauce|
|2 tbsp||(30 mL) Maltose or honey|
|.5 tsp||(2 mL) Red food colouring (optional)|
|1 tsp||(5 mL) Sriracha|
PLACE pork tenderloins into a large re-sealable plastic bag. Whisk together all of the remaining ingredients and pour over the pork. Massage to coat evenly. Refrigerate overnight.
PREHEAT oven to 425°F (220°C).
FILL a roasting pan with ½” (1 cm) of water. Place a wire rack in the roasting pan over the water. Remove the pork from the marinade and place on the wire rack. Transfer the marinade to a small pot and bring to a boil over high heat. Reduce heat and simmer for 2-3 minutes.
ROAST the pork in preheated oven for 30 minutes.
TURN and baste the pork frequently with the marinade while it is roasting. Continue until the pork is nicely caramelized and tender and the internal temperature reaches 160°F (71°C).
REMOVE from the oven and let stand for 10 minutes. When the tenderloin is cool enough to handle serve hot, cold or use to make steam buns.
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