Marinated Pork Tenderloin Chinese Style
I have no clue what’s going on with this recipe, but this is the second time I have wanted to put it in! The first time, I come to find out that husband didn’t get any pictures of it and it got devoured in just two days; today my computer is giving me fits as we have a weak connection with our internet making typing a pain in the you know what…. Bah Humbug
Now as I said, this is my second stab at entering this tenderloin delight and after tasting it the first time, all I wanted to do was to make some homemade egg rolls with the leftovers or even maybe some stir-fried rice as the flavor was just so perfect for either recipe.
But no, not to be and so it was off to the kitchen to bake off another one so I did it shortly after the first one hoping everyone would be tired of it and wouldn’t gobble it down on me! So on Monday with enough left, maybe I can actually whip up a batch of egg rolls, all I can do is pray and make sure no one finds out where I stashed it in our frig, ha ha!
- 1-1/2 lb pork tenderloin
- 2 tbsp oil
- ¼ cup vinegar
- ½ teas Worcestershire sauce
- 1-1/2 teas soy sauce
- 1-1/2 teas oyster sauce
- 2 tbsp light brown sugar
- ½ teas ground ginger
- ¼ teas salt
- 1 clove garlic peeled and sliced
- Heat oil and vinegar over low heat.
- Remove from heat and add the remaining ingredients, stirring until well combined and sugar is dissolved.
- Place tenderloin that has been forked for maximum flavor absorption in a resealable bag, pour marinade over and seal.
- Refrigerate overnight for best results, turning bag every so often.
- Place tenderloin in a shallow roasting pan with the marinade, basting occasionally.
- Cook in a 325 degree oven for about 1 hour and 15 minutes.
Can’t wait for those homemade egg rolls coming up on Monday, WOW…………. Hope you enjoy and have a nice weekend!