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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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From my Jasper Spencer-Smith Chinese Cookbook. Ever wonder how to make that pork that comes in Chinese take-out Cantonese Chow Mein Noodles. Well here it is! Enjoy :) Meat needs to rest in sauce for 1 hour. Or you might want to have it in the fridge until ready to use. But let it reach room temperature before roasting. Up to you. Ingredients:
1 lb pork tenderloin |
2 tablespoons rice wine or 2 tablespoons dry sherry |
3 tablespoons brown sugar |
3 tablespoons peanut oil |
1 tablespoon yellow bean paste |
2 tablespoons dark soy sauce |
2 tablespoons red fermented tofu |
Directions:
1. in a bowl mix together all ingredients.
2. spoon sauce over pork and let rest at room temperature for 1 hour.
3. preheat oven to 400*F.
4. put tenderloin on a rack in a roasting pan and roast 15 to 20 minutes until juices run clear and outside is golden.
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