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Chinese Pork Tenderloin

Reviewed: Dec. 14, 2008
I'm giving it 5 stars because it's a great launching point for Chinese cooking and because I like to search for recipes using the rating system, and this one is worth taking a look at. I brought this dish to my company Christmas potluck and I got rave reviews. It was really easy to make in quantity (I made 3 tenderloins, about 4.5 lbs.) I modified this recipe, and for those who don't cook Chinese style very often it might seem like I made a lot of modifications. I like to cook using whatever I have in the pantry and Chinese cooking is really forgiving. First of all I didn't measure any ingredients, I just poured and everything together by estimation. I marinated my pork tenderloins for 24 hrs in the fridge in hoisin sauce, five spice, chinese cooking wine (not sherry), fish sauce (not soy sauce because I like how the flavors blend), I used Shezuan black bean sauce since the recipe didn't specify, and brown sugar ( forgot to add the sesame oil.) The next day I preheated the oven, minced the ginger, moved the tenderloins from the marinade to a baking pan, sprinkled the ginger on top and baked at 350 for 50 minutes. It came out fantastic. Everyone enjoyed it and I got a lot of comments about how tender it was. It was great because it required very little prep. A tasty dish with very little effort. I think if you stuck to the recipe it would be good, but like other reviewers either use less ginger or add it in after it marinades like I did. i baked it for 50 minutes
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