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I made something similar over the weekend. REC: Spicy Chinese Pork Tenderloin
Joined: Dec 9, 2005
Posted to Thread #14739 at 12:49 pm on May 11, 2009
I made this for a birthday party, but I ended making the recipe more like your rib recipe, with sesame oil and mirin. It turned out really good, nice and moist. I only marinated it for about 6 hours, and it would have been much better if I had marinated it overnight. The ribs sound really good. I had the leftovers in a flour tortilla with hoisin, green onions, cilantro and some slaw.
Spicy Chinese Pork Tenderloin Recipe #90325
This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven.
It originally came from a syndicated column in our local newspaper. Prep time includes marinading.
by Always in the kitchen Connie
1¾ hours | 1¼ hours prep
SERVES 4 -5
1/3 cup soy sauce
1/3 cup hoisin sauce
2 tablespoons vegetable oil
3 tablespoons sugar
3 crushed garlic cloves
1 dash red pepper flakes, to taste
2 (3/4 lb) pork tenderloins, about (not pork loin)
1/2 cup water
1/4 cup butter
6 green onions, green tops included, sliced into rings
hot cooked rice
In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
Add tenderloins and stir to coat all over.
Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
Preheat oven to 500°F.
Line small roasting pan with foil.
Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
Place tenderloins on rack.
Place meat in preheated oven.
Roast 9 to 10 minutes.
Turn and roast 9 to 10 minutes more.
Check temperature in thickest part of meat.
It should read approx 160°F.
Remove from oven, and allow meat to stand 8 minutes.
Meanwhile pour marinade from bag into saucepan.
Rinse the bag with the 1/2 cup of water.
Add to saucepan.
Bring to low boil.
Boil slowly for 5 to 6 minutes.
Right before ready to serve, add butter to sauce; stir.
Slice meat into 1/4 inch slices.
Place on hot rice.
Spoon marinade sauce over meat and rice.
Top with green onions.
Note: This can be cooked on the grill also.
Cook until temperature reaches 150 to 160°F.
You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.
Link: REC: Spicy Chinese Pork Tenderloin
Sometimes you just need to look reality in the eye, and deny it. ï¿½Garrison Keillor
Other messages in this thread:
- 14739. I'd love to find some new recipes using country-style pork ribs, any faves to share? My go-to is the - Pat-NoCal - 12:53am on 05/09/09 (18)
- I'm a glutton for punishment but I'm gonna go for it one more time. This [LINK] - orchid - 1:09am on 05/09/09
- This sounds intriguing, orchid. Does the cola lend a sweetness to the finished dish? [NT] - Pat-NoCal - 5:08pm on 05/09/09
- No, it's in the background. The garlic and ginger really balance everything out. - orchid - 8:19pm on 05/09/09
- orchid, I plan to make this over memorial day weekend. thanks. [NT] - AngAk - 6:57pm on 05/11/09
- Don't be teasin' me now Angie....;0) [NT] - orchid - 7:18pm on 05/11/09
- nope, I wouldn't do that. I have some full lead Coke to use up, and this is perfect! - AngAk - 7:51pm on 05/11/09
- YUM! Mad this last night. Added crushed red pepper flakes towards the end of the braise. - Traca - 8:32pm on 05/11/09
- Argh. "Made" this last night... [NT] - Traca - 8:38pm on 05/11/09
- Oh my...I almost had to pick myself up off the floor! LOL I guess persistence - orchid - 9:02pm on 05/11/09
- It was so flavorful & delicious. YUM. Definitely a keeper--and so easy! Thanks. [NT] - Traca - 7:42pm on 05/12/09
- Braised Hoisin. I posted these years ago, so maybe you've already tried them. - Marg CDN - 3:02pm on 05/09/09
- This sounds tasty, Marg. Do you think it would work with country style ribs? [NT] - Pat-NoCal - 5:09pm on 05/09/09
- Yes. I cut them into individual ribs. I also do use this one beef ribs. [NT] - Marg CDN - 9:17pm on 05/09/09
- Thank you Marg and Orchid. Good thing I bought a couple pkgs of ribs. Will try both of these. [NT] - Pat-NoCal - 11:55pm on 05/09/09
- I made something similar over the weekend. REC: Spicy Chinese Pork Tenderloin [LINK] - Dawn_MO - 12:49pm on 05/11/09
- These sound delicious -- have copied and put in to try file. Thanks [NT] - BobbiJoAZ - 2:49pm on 06/19/09
- Marc in Seattle swears by these: Oola's Crispy Deep Fried Ribs - Traca - 10:06pm on 05/10/09
- These sound great. [NT] - Pat-NoCal - 2:33pm on 05/11/09