Ingredients
Scale
- 1 ½ pound pork tenderloin
- 2 garlic cloves (peeled and mashed)
- 2 tablespoons Chinese rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 1 ½ tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoon brown sugar
- ¼ teaspoon five spice powder
- a few drops of red food coloring (optional)
Instructions
- Cut the pork into strips that are about 2 inches wide and 5 inches long. In a medium bowl whisk together rice wine, hoisin sauce, ketchup, soy sauce, honey, brown sugar, garlic, and five-spice powder. Add the red food coloring if using.
- Place the pork in a shallow 9 x 13-inch glass baking dish. Pour the marinade over the pork. Cover and refrigerate for 3 hours. Remove the pork from the dish. Reserve the marinade.
- Preheat the oven to 425 degrees F. Fill a shallow roasting pan with ½-inch of water and place in the bottom rack of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (total roasting time is about 30 minutes). Cook until the pork has reached an internal temperature of 145 degrees F.).
- When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick.