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Chinese Roast Pork Tenderloins With Dipping Sauce
This recipe I usually make for an appetizer but it is also good as an main course.
The hot bean paste and five-spice powder you may have to go to an oriental grocery but it lasts forever.
Mix all ingredients and add pork to the marinade. I put in a zip lok bag. Leave at least 2 hours, up to 24 hours.
2.
Preheat oven to 350
3.
Remove the meat and place the tenderloins so that they are not touching on a rack in a roasting pan (or cover pan with non-stick foil).
4.
Toast for 35 minutes. Increase heat to 450 until pork is 170F (15 minutes more)
5.
Let meat cool completely. Cut into 1/4 inch slices.
6.
For Sauce measure 1 cup of the reserved marinade and strain. Place the dry mustard in an small bowl and whisk in the marinade. Add the soy sauce. Place the sauce mixture and sesame seeds in separate serving bowls and place on a platter. Arrange slices of pork and garnish with halved orange slices and scallion flowers.
7.
To eat, dip a slice of pork into the dipping sauce and then into the sesame seeds.
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