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Cantonese Barbecued Pork Tenderloin

Source: The Heritage of Chinese Cooking
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Active Time:  5 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 4
The techniques of roasting and broiling (grilling) meats were established early in China's history, as far back as the Shang dynasty (1523-1027 BC). In fact, the Chinese have been known to cook their food since 40,000 BC, or around the time that fire is thought to have been discovered. The earliest roasting was done by heating slabs of stone and then roasting the raw food upon them, though most people know the famous essay by Charles Lamb on how the delights of roast pig were discovered in the dawn of Chinese culinary history when a farmer's house (sheltering his pigs) was burned down.
For Marinade:
2 tablespoons sugar
Pinch of salt
3 tablespoons light soy sauce
2 tablespoons Chu Hou sauce (soy bean paste), available at Chinese stores
Tiny pinch of red food coloring
1 pound pork tenderloin or fillet, cut lengthwise into 1 1/2-inch thick fillets

1/4 cup plus 1 tablespoon Chinese maltose (available at Chinese stores)
About 1/4 cup hot water (or enough to make a thick syrup with the maltose)
Cantonese Barbecued Pork Tenderloin Recipe at
Mix the marinade ingredients together, add the pork fillets, and marinate for about 40 minutes.

Preheat the oven to 375 degrees F for 10 minutes. Place the fillets on a rack in a roasting pan and place the pan in the center of the oven. Roast for 15 minutes.

Turn the fillets and roast for a further 15 minutes. Remove the meat from the oven and set aside for 10 minutes to allow the meat to rest.

Simmer the Chinese maltose with the hot water until the maltose dissolves. Pour the mixture over the pork. Cut into slices just before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 211
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 415mg
% Cal. from Fat: 21%
Cholesterol: 67mg
Protein: 26g
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