Friday, November 23, 2012

Chinese Barbecued Pork

I made this for Don and me this week. I put it together the night before I was going to cook it. It was easy to make and tasted great. Next time I will line the roasting pan with foil for easier cleanup. The marinade burned on to the pan and was very hard to clean up.

CHINESE BARBECUED PORK
Weight Watchers "Take-Out Tonight"
Makes 4 servings 4 points plus per ¼ tenderloin


1 (1 pound) boneless pork tenderloin, trimmed of all visible fat
2 T honey
2 T hoisin sauce
2 T sake or dry white wine Beth used rice vinegar.  Could use 1 T cider vinegar and 1 T water
2 t oyster sauce
2 t reduced sodium soy sauce
1 t Asian (dark) sesame oil

1. Prick the tenderloin all over with the tip of a knife of tines of a fork. Combine the honey, hoisin sauce, sake or white wine, oyster sauce, soy sauce and sesame oil in a large zip-lock plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 6 hours or up to 24 hours.

2. Preheat the oven to 450. Spray the rack of a roasting pan with nonstick spray and place in the pan. Remove the tenderloin from the marinade and place on the roasting rack; discard the marinade. Roast until an instant-read thermometer inserted in the thickest part of the tenderloin registers 160 for medium, 25-27 minutes. Transfer tenderloin to a carving board and let stand 5 minutes before slicing.


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