Hoisin sauce complements any meat or poultry, but
has a particular affinity for pork and lamb.
2 tablespoons Chinese
rice wine or dry sherry
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons grated
2 cloves garlic, pressed
1 pound pork tenderloin
1. Combine all ingredients except pork.
Add pork and marinate, covered and
refrigerated, 2 hours or longer.
2. Preheat over to 400 degrees. Drain pork,
reserving marinade. Place on a rack over a roasting
pan. Roast 25 - 30 minutes, until a meat thermometer
registers 160 degrees (the pork should be barely
pink inside), turning pork occasionally and basting
with reserve marinade. Slice 1/4" to serve.
Note: You can substitute a lamb sirloin
roast for the pork. Roast until lam is
well-browned on the outside but still
rare on the inside.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy