Description

This is a traditional Appetizer at what used to be called Chinese Restaurants. This was a monthly treat when I was growing up. I haven't seen a format like this in many years as it is all about food to go or quick Chinese now. PF Changs might have this but not many places do.

This is a quick prep and easy recipe! Don't let the length of the directions scare you! I just talk a lot sometimes.

Ingredients

This recipe is for one average tenderloin - adjust accordingly if using other amount

1 tsp Chinese 5 Spice
3-4 tbl Hoisin Sauce
1 tsp Garlic Powder
5-8 drops Red Food Dye
1/3 cup Soy Sauce
1 medium Pork Tenderloin

Dipping Sauces - Presentation

Chinese Hot mustard
Ketchup
Sesame seeds

Directions

Put first 5 ingredients into a gallon size ziplock and mix by squishing with hand on outside of bag (you didn't realize this was a green recipe did you? save the planet by not washing dishes unnecessarily or is it that I am just lazy? your choice - choose wisely)

Place tenderloin in bag and marinate for min of 4 hours but maximum flavor is reached at 8 hours or overnight in the fridge. You can leave in up to three days but the longer you leave it, the stronger the meat is infused at which the three day rule applies (fresh fish in the fridge or relatives staying at your house for a visit all go bad).

Line a cookie sheet with foil to catch drippings and place meat on a wire rack (or cookie cooling rack) on the sheet/foil assembly. This keeps the meat from simmering in it's juice and creates a more overall cooked exterior for better texture experience.

Cook in a 300 degree oven (yes - slow is the rule here). This meat is very low in fat. Fast and the furious method will only achieve a new Chinese Shoe Sole if you happen to be in the market for one. Slow and low keeps the juices in and the meat oh so tender.

Set your timer for 30 min and when that time is up - flip it over and set it again for another 30 min.

Depending upon your oven - use a meat thermometer and make sure the internal temperature reaches 145 degrees.

Cool completely in Fridge Slice on the bias or horizontal - just a presentation preference is all Arrange on a serving plate and serve with dipping sauces/seeds

*helpful tips*

Tenderloin - always buy at Sams or Costco. They come in a two pack sealed arrangement of which each package has 2 tenderloins. This is extremely cost effective and these are usually on the medium size. At the grocery store, they tend to be very small or very large. Cost is usually 30% higher as well.

Size matters - if you try to do this on a large tenderloin - you will have to marinate a lot longer and cook twice as long. I have also cut a portion along the length of the tenderloin when it is thicker to create a long even cut of meat. Yes you can then use this extra piece as well. Just remember it will marinate faster and cook quicker. Waste nothing! I have found that a circumference of 4 inches works well.

Chinese Hot mustard is the key - it comes in a powdered form that you mix with water (just follow recipe on container for the amount you want. Usually an 1/8th of cup is all that is needed. You can use Coleman's Mustard as well. It is not as hot but very close. I mix in powdered wasabi into mine to get it that extra kick!

Ketchup and sesame seeds (toasted or not is your preference) as those are the three traditional dipping options. If you don't like one, just skip it.

Lastly - NOTHING in this recipe is exact. If you don't have enough marinade, then add more of this or that to achieve what you want. You like more garlic? go for it. I never follow exact recipes - they are just a starting point. I prefer a lot more Hoisin Sauce than this calls for - it keeps it thicker and stick to the meat better. Red Dye - you really don't need much. It does a long way buy you be the judge.