I have been seriously craving Chinese food lately. I can only guess that it's because Chinese new year was last week and I was seeing images of Chinese food everywhere. Unfortunately there isn't a really good Chinese take-out place around here. I would have to drive hours and hours to just get a decent meal.
No thanks. Time to learn how to start cooking some of my favorites at home.
The idea of learning how to cook some of my favorites at home started out as a great idea, but I'm finding that trying to find some of the ingredients can be as elusive as finding a good restaurant. This is what happens when you live in the middle of nowhere.
Now don't get me wrong. I absolutely adore where I live, but there are times when you all you want is some Chinese take-out.
I love using pork tenderloins for this. They are easy for me to get at the store and they are always tender and juicy when done.
Asian Barbecue Pork
1 1-lb. pork tenderloin
2 tbls. rice wine or dry sherry
2 tbls. soy sauce
2 tbls. sugar
2 cloves garlic, minced
½ tbls. hoisin sauce
½ tsp. five-spice powder
2 tbls. honey
In a small bowl, mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Place the pork in a large ziplock bag or glass dish. Pour sauce over pork, turning to coat. Marinate for 3-4 hours in the fridge.
Preheat oven to 375°F.
Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork on a foil-lined roasting pan. Brush the top with the honey.
Roast the pork for about 45 minutes, flipping over half-way through and brushing honey on the other side. The pork is done when an internal temperature of 150°F has been reached.
Remove the pork from oven and let it cool for 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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