Barbequed Pork 2
Submitted by SHNUPITA
Chinese-style char siu pork tenderloin glazed with soy sauce, honey, brown sugar, and a hint of cinnamon. Oven-roasted until sticky and caramelized. Serves 8 as an appetizer.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
Think of this as your gateway to homemade char siu, the sticky, lacquered pork you see hanging in Chinatown windows.
Two pork tenderloins soak in a marinade of soy sauce, dry red wine, honey, brown sugar, and a whisper of cinnamon that gives the whole thing a warm, aromatic edge.
Basted and turned in the oven until the outside goes glossy and caramelized, the meat stays juicy inside while building that signature sticky char on the edges.
Slice it on the diagonal, fan it out on a platter, and watch it vanish at your next gathering.
Pro Tips
- Skip the red food coloring if you prefer. The honey and brown sugar create a gorgeous mahogany glaze on their own.
- Marinate overnight for the most intense flavor. The soy and wine need time to penetrate the meat.
- Let the pork rest 10 minutes after roasting before slicing. The juices redistribute and every piece stays moist.
- These slices are incredible tucked into steamed bao buns or piled onto rice with pickled vegetables.
Ingredients
Directions
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl.
Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan.
Bake in preheated 350℉ (180℃) oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes.
Remove pork from oven, cool. Cut into diagonal slices.
Makes about 8 appetizer size servings This is very nice served with green onion curls.
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