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Nutrition Facts
Serving Size 1 (102g) Recipe makes 8 servings
Calories 139
Calories from Fat 41		(29%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 545mg		22%
Potassium 338mg		9%
Total Carbohydrate 4.7g		1%
	Dietary Fiber 0.2g	0%
	Sugars 4.0g
Protein 18.5g		36%
detailed view... how is this calculated?

Chinese Barbecued Pork

Recipe #348288 | 55 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Mainely Debbie
Jan 8, 2009

I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Pork Lo Mein. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.

SERVES 8 , 2 Pork Loins (change servings and units)

Ingredients

1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon brown sugar, Packed
1 tablespoon honey
2 teaspoons red food coloring
1/2 teaspoon ground cinnamon
1 garlic clove, Minced
2 (12 ounce) whole pork tenderloins

Directions

1
Preheat Oven To 350.
2
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
3
Add meat to marinade making sure it is coated with marinade.
4
Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
5
Drain meat reserving marinade.
6
Place meat on a wire rack over a baking pan.
7
Bake 45 minutes turning and basting frequently with marinade.
8
Let meat rest for 15 minutes before slicing.

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Featured Reviews for This Recipe

From: mama smurf

On Jul 10, 2009

Made this tonight and served it with Spinach Stir Fry With Garlic#351052, Ginger Jasmine Rice#379146, and Asian Sesame Roasted Green Beans#359058. I did cut it in half being only DH and I ate but I will have enough for stir fry. The meat came out moist and such a good flavor. Thank you and I will add this to my menus. Made for Unrated Asian Recipe Tag 2009.

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From: **Tinkerbell**

On Aug 13, 2009

OMG! Totally loved this recipe! I used only one tenderloin as it was for just two of us but I didn't reduce the marinade ingredients & we marinated it overnight. The color of the pork is just gorgeous! But on top of that it's extremely moist & tender. It was a little sweeter than we had expected, but that may just be due to only using one tenderloin, & in no way was it any reason to not clean our plates! We served it with a vegetable lo mein & forced ourselves to save some of the pork for later. As soon as it was chilled we tried it with Chinese hot mustard & sesame seeds & it was delish! I will proudly serve this recipe at our next party. Thanks for sharing, Debbie! Made for Unrated Asian recipe tag game.