| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Cklive05 | 4 | servings |
INGREDIENTS
| === FOR BARBECUED PORK === | ||
| 1 | tb | Hoisin sauce |
| 1 | tb | Ketchup |
| 1 | tb | Soy sauce |
| 2 | ts | Minced garlic |
| 1/2 | ts | Sugar |
| 3/4 | lb | Pork tenderloin |
| === FOR GARLIC SAUCE === | ||
| 2 | tb | Soy sauce |
| 1 1/2 | tb | Minced garlic |
| 1 | ts | Rice vinegar |
| 1 | ts | Sugar |
| 1 | ts | Asian chili oil |
| (or 1 teaspoon Asian sesame oil plus | ||
| Tabasco to taste) | ||
| 1/4 | c | Fresh coriander leaves; washed well, |
| Spun dry; and torn |
INSTRUCTIONS
Preheat oven to 350 degrees, and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan. In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly. Spoon garlic sauce over pork and sprinkle pork with coriander. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-D106 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-09-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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