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Chinese Pork Tenderloin With Garlic Sauce

Western.Chefs's picture
Ingredients
  Pork tenderloin 2 Pound, trimmed of any fat
  Asian sesame oil 2 Tablespoon
  Peanut oil 1 Tablespoon
  Garlic 20 Clove (100 gm), finely chopped
  Dry sherry wine 1⁄4 Cup (4 tbs)
  Chinese black vinegar/Rice wine vinegar 3 Tablespoon
  Soy sauce 2 Tablespoon
  Salted black bean chili sauce 2 Teaspoon (Hunan-Style)
  Cilantro sprig 2 (For Garnish)
Directions

Preheat oven to 450° F.
Place the pork on a flat roasting rack set inside a lightly greased roasting pan.
Roast for 15 to 17 minutes or until the center is still just barely pink.
(The meat will continue cooking once it is removed from the oven.) Remove from oven and let stand for 10 minutes before slicing.
Meanwhile, make the garlic sauce: In a small saute pan, heat the sesame and peanut oils over moderate heat.
Add the garlic and saute, stirring frequently, for 3 to 4 minutes or until the garlic just starts to turn light golden brown.
Add the sherry and cook until it evaporates, about 2 minutes.
Add the remaining ingredients except cilantro and cook for 1 to 2 minutes, stirring frequently.
Cut the pork into thin slices and arrange on a platter.
Drizzle with the garlic sauce.
Garnish with the cilantro, and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Garlic
Preparation Time: 
35 Minutes
Cook Time: 
30 Minutes
Ready In: 
65 Minutes
Servings: 
4

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