Cantonese Barbecued Pork Tenderloin
- Active Time 5m
- Total Time 2h 20m
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.
This recipe is a perennial Cantonese favorite and when it is done, it is always welcome as part of a family or special dinner.
- 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)
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 another 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.
nutrition information per serving
211 calories; 5g total fat; 67mg cholesterol; 415mg sodium; 14g carbohydrates; 1g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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