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45 minutes
Prep: 30 minutes
Cook: 35 minutes
296 calories per serving view nutrition facts
6 servings
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| 3 | pounds | pork tenderloin | 1 1/2 lb each |
| Marinade | |||
| 2 | tablespoons | soy sauce, light | |
| 2 | tablespoons | hoisin sauce | |
| 1 | tablespoon | sherry | |
| 1 | tablespoon | black bean sauce | |
| 1 1/2 | teaspoons | ginger root | minced |
| 1 1/2 | teaspoons | brown sugar | packed |
| 1 | clove | garlic | minced |
| 1/2 | teaspoon | sesame oil | |
| One | pinch | five spice powder | |
VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry.
Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five-spice powder.
Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five-spice powder.
Add 1 green onion, chopped.
1. Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, five-spice powder.
3. Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally.
Let stand for 30 minutes at room temp before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade.
Pour 1 cup water into pan.
Bake, basting generously four times, in a 375F oven for 30-35 minutes, or until meat thermometer inserted at 20 degree angle registers 160F and meat still has a hint of pink.
5. Remove to cutting board, and tent with foil. Let stand for 10 minutes.
6. Remove string. Using sharp knife, slice pork diagonally into thin slices.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 415mg | 17% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 3.0g | |
| Protein 48.0g | 96% |
| Vitamin A | 0% | Vitamin C | 4% | |
| Calcium | 2% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Which came first, the chicken or the egg, asks the ancient and proverbial question. Men have pondered this seemingly simplistic, yet intriguingly paradoxical query for...
We have made this recipe over the years from memory, it originialy was in a Womans Day or Family Circle back in the mid 70's. It is just great, easy and highly recomend it to everyone. However I will say that it is best if let set for 6-8 hours or overnight, it marries and blends and softens the crackers. When sliced it looks like a giant petifore.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
