Chinese Pork Tenderloin Recipe
A very tasty marinade for pork tenderloin that is easy to prepare and well suited for whole pork tenderloin.
This is an optional step, because pork tenderloin can be dry if overcooked brining them first in a salt and sugar water solution will produce a tasty, moist tenderloin. If the pork you have purchased is enhanced or seasoned do not use a brine solution or add any salt to the recipe.
Dissolve about ¾ cup of kosher salt or 4-6 tablespoons of table salt and 4-6 tablespoons of sugar in 2-3 quarts (2-3 liters) of hot tap water in a large resealable bag or plastic container. Let the tenderloin sit in the refrigerator for 1-2 hours in the brine solution, turning the bag or tenderloin once. The longer the tenderloin sits in the brine the mushier it will become, so no more than 2 hours.
Remove the tenderloin from the brine and pat dry with paper towel and continue to step 1.
The instructions for cooking pork tenderloin recipe are for oven roasting, however this recipe can also be done on the grill. Learn how to grill pork tenderloin.
1. Place tenderloin in a shallow glass dish or large resealable food bag. Mix in a bowl hoisin sauce, soy sauce, garlic, sherry, brown sugar, sesame oil and Chinese five-spice powder.
2. Pour marinade over the meat, cover and refrigerate 4-8 hours turning occasionally to distribute the marinade evenly. If using a resealable food bag press out as much air as possible.
3. Preheat oven to 425 degrees. Cook the tenderloin 20-30 minutes until the center of the pork tenderloin temperature reaches 145-150 degrees on a instant-read thermometer.
4. Tent with foil 10-15 minutes, temperature should rise another 5-10 degrees. Thinly slice across the grain and serve with rice or vegetables.
Below is a cooking chart for Chinese pork tenderloin recipe. Remember you should always use an instant-read thermometer to check the doneness of a roast. The internal temperature will rise about 5-10 degrees during resting time, remove the roast 5-10 degrees before desired doneness.
|Doneness||Description||Meat Thermometer Reading|
|Medium||Pink throughout||145-150 degrees|
|Medium-Well||Slightly pink in center||150-160 degrees|
|Well-Done||Beige-pink throughout||160-170 degrees|
It is not recommended pork be cooked less than medium doneness.
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