| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meats, Main dish, L.a. times | 4 | Servings |
INGREDIENTS
| 1/4 | ts | Salt |
| 1 1/2 | tb | Light soy sauce |
| 1/4 | ts | Sesame oil |
| 1 | tb | White or rose wine |
| 1 1/2 | ts | Hoisin sauce |
| 1 | Clove garlic, minced | |
| 1 1/4 | lb | Pork tenderloin |
| 2 | dr | Red food color |
| 1/4 | c | Sugar |
| 1 1/2 | ts | Oyster sauce |
| 1/2 | ts | MSG (optional) |
| 1 | 1" pc gingerroot, minced | |
| 1 | tb | Bottled Chinese bean paste |
| 2 | Shallots, diced | |
| 2 | tb | Honey |
INSTRUCTIONS
Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine, gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl. Add pork, baste thoroughly and marinate 1 1/2 to 2 hours. Place pork on rack in roasting pan. Bake at 425F 15 minutes. Turn meat and bake 7 minutes longer. Remove pork and brush with honey mixed with food color. Return to oven 10 minutes, or until done. Cut meat crosswise into thin slices and serve hot or cold. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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