Barbecued Roast Pork Tenderloin(Char Shui)

5.0(11)

This is posted for a request, but it's a recipe i've made often. The glaze really makes the finished dish. Prep time doesn't include marinating and resting the meat. This is good served hot or cold, and leftovers are great in sandwiches.

by JustJanS·published 2003-03-01

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Lunch/Snacks

Servings

6 serving(s)

Total time

40 min

prep 10 min

Calories / serving

266 kcal

Ingredients (16)

serves

1 kg pork filletpork-fillet
2 cloves garlic, mincedgarlic
3 slices ginger, 6 mm thickginger
1 teaspoon sugarsugar
good pinch pepperpepper
1 teaspoon sesame oilsesame-oil
1 tablespoon black bean sauceblack-bean-sauce
1 tablespoon hoisin saucehoisin-sauce
1 tablespoon shaohsing wine or 1 tablespoon dry sherrysherry
1 tablespoon light soy saucesoy-sauce
1/4 teaspoon five-spice powder
1 pinch of chinese red food coloring (I leave this out or use a teaspoon of ordinary food colouring)
2 teaspoons dark soy saucedark-soy-sauce
1 tablespoon oiloil
1 tablespoon golden syrupgolden-syrup
1 teaspoon light soy saucesoy-sauce

Instructions (8 steps)

01Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.

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Rich recipe — supports nutrition-aware planning.