Chinese Roast Pork
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 313
- Total Fat
- 10.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 148 milligrams
- Sodium
- 430 milligrams
- Carbohydrates
- 4 grams
- Protein
- 47 grams
- Sugar
- 1 grams
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 45 min
- Cook: 25 min
Ingredients
Oyster Sauce Marinade
4 tablespoons fresh ginger
1 shallot, chopped
6 cloves garlic
1/2 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons tomato paste
Chinese Roast Pork
2 pork tenderloins, silver skin removed
Vegetable oil, as needed
Directions
- For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
- Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
- For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
- Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.