Chinese Pork Tenderloin With Garlic Sauce
|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)|
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.