18
Submitted by evelynathens
"An excellent recipe to enjoy on a cold day. Intense flavours."
photo by Smilyn 
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
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ingredients
-
For bbq pork
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1⁄2 teaspoon sugar
- 3⁄4 lb pork tenderloin
-
For garlic sauce
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons minced garlic
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon asian chili oil (or 1 teaspoon Asian sesame oil plus Tabasco to taste)
-
Garnish
- 1⁄4 cup fresh coriander leaves, washed well,spun dry,and torn
- stir-fried noodles
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directions
- Make barbecued pork: Preheat oven to 350F and line a shallow baking pan with foil.
- In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar.
- Put pork tenderloin in baking pan and coat with hoisin sauce mixture.
- Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160F.
- Cool pork completely in baking pan.
- Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved.
- Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices.
- Arrange pork, overlapping slices slightly, over noodles.
- Spoon garlic sauce over pork and sprinkle pork with coriander.
- Serve with curried, stir-fry noodles.
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Reviews
-
This was awesome, but I did deviate slightly. I marinated/cooked the pork as described, but then sliced it thinly and put it to one side. Then I sauteed some red pepper, garlic and those little baby yellow corncobs that you get in Chinese food sometimes, and then - once they were cooked/warmed through - I added the pork and the garlic sauce and then stirred to combine. Didn't use any noodles . . just served the saucy pork/pepper/corncob combo with some steamed rice. Really, REALLY good!
Michaelk69
-
Toned down the Asian Chili a bit for the family (I love HOT foods) and was a big crowd pleaser without a major investment in my home time. I put it on a bed of vermachelli rice noodles which drank in the garlic sauce. Good meal for working families.
Marc Reyer Grant
-
Cheated because I was short on time. Used bottled Shanghi barbeque sauce and then made the garlic sauce. The garlic sauce was awesome. I used it on my stir fry veggies and it was really great. Thanks!
punkarooni
-
Wow is all I can say. This pork blew my mind! I doubled the recipe and cooked it for 20 minutes longer than suggested, and it turned out perfect. I loved how the sauce became sticky as it cooked. It was very good with sesame noodles the first time around, and just as good in spring rolls the next day. Thank you for posting!
MizEmerilLagasse
-
I marinated the pork for 2 days in the frig. This was a very flavorfull meat. The hoisin's sweetness, paired with the tart garlic sauce was a treat to the taste buds. We loved it !!!
Imagenie
see 13 more reviews
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RECIPE SUBMITTED BY
evelynathens
Athens
- 363 Followers
- 1552 Recipes
- 99 Tweaks
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.What did I do wrong?Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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