Barbeque Pork
- 1 lb Pork tenderloin
- 2 tb Honey
- 3 tb Light soy sauce
- 2 tb Hoisin sauce
- 2 tb Catsup
- 1 ts Dark soy sauce
- 1 tb Sherry
- 1 Clove garlic; mashed
- 1 tb Sugar
trim meat and cut into strips about 2" wide and 6" long. Combine remaining
ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork with
steel hangers and hang onto top rack of oven over shallow roasting pan
containing a few inches of water. Preheat oven to 425 for 10 minutes. Roast
pork 20 minutes. With baster, coat with drippings every 5 minutes. Reduce
heat to 325 and roast 5 minutes more. Slice each strip diagonally against
the grain into 1/4" pieces. Serve cold. Dip with Chinese hot mustard and
sesame seeds. I LOVE THIS RECIPE! Mike FROM:
MIKE CROUCH (NNBB09A)
ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork with
steel hangers and hang onto top rack of oven over shallow roasting pan
containing a few inches of water. Preheat oven to 425 for 10 minutes. Roast
pork 20 minutes. With baster, coat with drippings every 5 minutes. Reduce
heat to 325 and roast 5 minutes more. Slice each strip diagonally against
the grain into 1/4" pieces. Serve cold. Dip with Chinese hot mustard and
sesame seeds. I LOVE THIS RECIPE! Mike FROM:
MIKE CROUCH (NNBB09A)
