Chinese-Barbecued Pork Tenderloin

Name: Chinese-Barbecued Pork Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons five-spice powder; 2 teaspoons brown sugar; 1 teaspoons dark sesame oil; 0 teaspoons ground red pepper; 1 Tbsp hoisin sauce; 1 Tbsp orange juice; 454 grams pork tenderloin; 0 teaspoons salt

You can never have too many main course recipes, so give Chinese-Barbecued Pork Tenderloin a try. This recipe makes 4 servings with 161 calories, 24g of protein, and 5g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up five-spice powder, brown sugar, orange juice, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Trim fat from pork.

Ingredients you will need

Pork

Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.

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Pepper

Sugar

Pork

Dry Seasoning Rub

Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin.

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Cooking Spray

Meat

Pork

Equipment you will use

Kitchen Thermometer

Broiler Pan

Bake at 400 for 10 minutes.

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Oven

Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin.

Ingredients you will need

Orange Juice

Hoisin Sauce

Cooking Oil

Equipment you will use

Bowl

Bake for an additional 15 minutes or until thermometer registers 160 (slightly pink).

Equipment you will use

Kitchen Thermometer

Oven

Equipment

Ingredients

Servings:

1teaspoons

five-spice powder 2teaspoons

brown sugar 1teaspoons

dark sesame oil 0teaspoons

ground red pepper 1Tbsp

hoisin sauce 1Tbsp

orange juice 454grams

pork tenderloin 0teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Bodega Norton Malbec Reserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.