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Spicy Chinese Pork Tenderloin

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“This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven. It originally came from a syndicated column in our local newspaper. Prep time includes marinading.”
1hr 38mins

Ingredients Nutrition


  1. In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
  2. Add tenderloins and stir to coat all over.
  3. Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
  4. Preheat oven to 500°F.
  5. Line small roasting pan with foil.
  6. Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
  7. Place tenderloins on rack.
  9. Place meat in preheated oven.
  10. Roast 9 to 10 minutes.
  11. Turn and roast 9 to 10 minutes more.
  12. Check temperature in thickest part of meat.
  13. It should read approx 160°F.
  14. Remove from oven, and allow meat to stand 8 minutes.
  15. Meanwhile pour marinade from bag into saucepan.
  16. Rinse the bag with the 1/2 cup of water.
  17. Add to saucepan.
  18. Bring to low boil.
  19. Boil slowly for 5 to 6 minutes.
  20. Right before ready to serve, add butter to sauce; stir.
  21. Slice meat into 1/4 inch slices.
  22. Place on hot rice.
  23. Spoon marinade sauce over meat and rice.
  24. Top with green onions.
  25. Note: This can be cooked on the grill also.
  26. Cook until temperature reaches 150 to 160°F.
  27. You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.

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