This is a much leaner version of those glistening strips of pork, called 'char su', displayed in shops throughout Chinatowns. This tasty, crunch meat can be eaten hot or at room temperatue. Serve leftovers on a bed of stir fry vegetables.
- Combine for marinade:
- 1/4 Cup Soy Sauce
- 1/4 Cup Hoisin Sauce
- 1/4 Cup Honey
- 2 tbsp packed brown sugar
- 1 tbsp toaseted sesame oil
- 1 tbsp grated peeled fresh ginger
- 1 tsp minced garlic
- 2 trimmed pork tenderloins (about 12 ounces each)
- 1/2 cup sesame seeds
Place tenderloins in a large, heavy plastic bag or a shallow baking dish. Add the marinade and turn to coat evenly. Close the bag or cover the dish and marinate for at least 2 hours or 24 hours in the refrigerator. Position a rack in the center of the oven and preheat to 500 F.
Spread sesame seeds on plate. Remove meat from the marinade, drain off the excess, and roll in the sesame seeds to coat. Remove to a rack in a shallow roasting pan. Roast the tenderloin until an instant-read thermometer inserted into the thickest part of the meat reads 150-155F, 20 to 25 minutes (the temperature will continue to rise 5-10F out of the oven). Let the pork stand, loosely covered with aluminum foil, 5 to 10 minutes, then slice.
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