A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chinese BBQ Pork
- add review
- #18599
Restaurant-style Chinese pork is so unique tasting that it's hard to believe you can make it at home. Not to worry: an overnight marinade in this simple mixture does the trick.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
7 reviews
ingredients
2 (12 ounce size) pork tenderloins
1/4 cup soy sauce
2 tablespoons red wine
1 tablespoon brown sugar
1 tablespoon honey
2 teaspoons red food coloring
1/2 teaspoon ground cinnamon
1 green onion, chopped
1 clove garlic, minced
directions
Trim any excess fat from the pork.
Combine the soy sauce, red wine, brown sugar, honey, food coloring, cinnamon, onion, and garlic in a shallow non-reactive dish or plastic zip-top bag. Add the pork, turning to coat in the marinade, and refrigerate for 1 hour (or overnight).
Preheat the oven to 350 degrees F.
Drain the marinade from the pork into a saucepan. Place the pork on a rack in a baking dish. Bring the marinade to a boil over medium-high heat. Remove from the heat.
Place the baking dish in the oven and bake at 350 degrees F for 45 minutes or until no longer pink in the middle. Baste occasionally with the marinade. Remove from the oven and let rest for 5 minutes before slicing the pork.
nutrition data
164 calories, 4 grams fat, 6 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more chinese recipes
reviews & comments
June 4, 2019
I used jackstraw's review, used agave instead of honey. I did use 5 spice powder, cdkitchens has a recipe. Couldn't finish it on the BBQ, the weather was bad. It was sooo good ! I'm going to make some baked egg roll's with the leftovers.
August 11, 2015
Used Chinese five spice instead of cinnamon. Marinated overnight. Added honey and oil to baste. Turned and basted every 9 minutes (5 times). Cooked in oven, finished with a couple minutes on broil. Came out tender and tasty. Next time will try on BBQ.
July 22, 2012
I did try a piece on the BBQ...Low & Slow cooking, due to the sugar it did burn but was excellent in the oven!
July 22, 2012
This is an excellent recipe. I did take note and used less cinnamon. I did take the marinade and bring to boil on stove top for 5 minutes to thicken for basting evey 15 minutes. I placed oork pieces on baking racks so they would not sit in there own juices. After baking I coated again with carmelized drippings. Yum! Rainier Oregon Post.
September 10, 2010
Good and very similar to restaurant quality, but not crispy on the outside and sauce is not quite thick enough. Here's what I'll do next time: Add minced ginger. Slightly less cinnamon. Thicken the marinade first by heating on the stove. Put some marinade aside for glazing afterwords - add honey and oil to glaze part. To get that crispy texture, bake in oven for 15min, then finish on a real bbq (hence the name). Use pork butt. Make sure all pieces are the same size, otherwise they cook unevenly. Really happy to finally make it since I love it sooooo much. Thanks!!!!
March 13, 2008
The overall preparation and presentation of this recipe was excellent, just too much cinnamon. I will keep this recipe but just a dash of cinnamon, if any gave it a flavor I have never had in Chinese style BBQ pork. I added red wine vinegar instead of red wine to tenderize the meat. Thanks for the basic recipe.
October 24, 2007
This stuff is great. Just like at the restaurant.