1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (40g) Recipe makes 4 servings The following items or measurements are not included below: 750 g pork fillets Chinese five spice powder
Calories 290
Calories from Fat 71		(24%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 1103mg		45%
Potassium 775mg		22%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 0.2g	0%
	Sugars 8.0g
Protein 41.6g		83%
detailed view... how is this calculated?

Menus using this recipe:

Feb. 10 ~ Feb. 15

Pam-I-Am

Barbecued Red Roast Pork Tenderloin

Recipe #55242 | 35 min | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: JustJanS
Mar 1, 2003

This is posted by request, and comes from the Aus Women's Weekly Chinese Cooking Class Cookbook. It's a simple recipe I make quite often. Prep time doesn't include marinating time.

SERVES 4 (change servings and units)

Ingredients

2 (375 g) lean pork fillets
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons red food coloring
1 garlic clove
1 shallot
1/2 teaspoon Chinese five spice powder

Directions

1
Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
2
Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
3
Drain pork fillets from marinade, reserve marinade.
4
Put pork on wire rack over baking dish.
5
Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
6
Remove from oven, put on board and allow to cool.
7
Cut pork into diagonal slices to serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: I <3 Cookbooks

On Nov 3, 2009

This was good but I think I learned I don't care for Chinese five spice powder. I bought the spice specifically to make this recipe. There was just a hint of something in the roast that I didn't care for. I couldn't quite pinpoint it until I sniffed the spice and that was it. Next time I'll leave out the Chinese five spice just for my personal preference. Thanks for posting the recipe. I will make it again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: FloridaFoodFan

On Jul 17, 2009

For anyone who is confused about what "pork fillets" are, they're also called tenderloins. I didn't have some of the ingredients, but I needed pork to go in fried rice, so I thought I'd see if it would work with what I had. It worked great and it's delicious! I had to leave out the red wine, honey, shallot and cinnamon, but this pork is still amazing (marinated 24 hours). I also misread the directions and accidently put in 1/4 cup of brown sugar. I'm glad I made that mistake. I will definitely make this again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Fairy Nuff

On Aug 2, 2005

Jan this looks and tastes just like the bbq'd pork I buy from Chinatown. I wanted some Chinese bbq'd pork to add to Wonton soup and special fried rice. I prepared and cooked as per the recipe and am so happy with the result - beautifully coloured, flavoured and tender pork. I will use this recipe a lot and thank you for posting it.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Lorac

On Jun 15, 2003

You only need to smell this marinade to know you are about to experience something special! I followed the easy directions, adding all the ingredients in a Ziplock bag (except the red food coloring, there were only a few drops left in the bottle) and marinated the pork for 3 hours. I baked the pork as directed. The result - superb flavor and fork tender! My 5 star rating = excellant!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 12 reviews