Gregory Meals
Five-Spice Glazed Pork Tenderloin
8
porciones-
tiempo totalIngredientes
1/3 cup reduced-sodium soy sauce* or gluten-free tamari
4 tablespoons honey
4 garlic cloves, minced
1 tablespoon hoisin sauce*
2 tablespoons packed brown sugar
1 tablespoon rice wine (mirin)
½ teaspoon toasted sesame oil
½ teaspoon ground Chinese five-spice powder
¼ teaspoon ground white pepper
2 pork tenderloins, about
1 pound each
*Read the label to be sure this product is gluten-free.
Instrucciones
Combine the soy sauce, 2 tablespoons of the honey, garlic, hoisin sauce, brown sugar, rice wine, sesame oil, five-spice powder, and white pepper in a bowl to make the marinade.
Reserve 2 tablespoons of the marinade and set it aside. In a large bowl or baking dish, rub the pork loin with the rest of the marinade. Cover and refrigerate for at least 8 hours or up to overnight. Cover and refrigerate the reserved marinade.
Position a rack in the upper third of the oven and preheat to 425°F.
Line a roasting pan with foil and place a wire rack on top. Place the pork (discarding the marinade it was in) on the rack, then pour 1½ cups water on the bottom of the pan (to prevent the oven from smoking).
Transfer the pork to your preheated oven and roast for about 25 minutes.
Meanwhile, in a small bowl combine the reserved marinade with the remaining 2 tablespoons honey and ½ tablespoon hot water. This is the sauce you will use to baste the pork. After about 25 minutes, baste the pork with two-thirds of the baste, flip it, and baste the other side as well.
Roast for 10 to 12 minutes more, or until a meat thermometer reads 160°F.
Adjust an oven rack 4 to 6 inches from the heating element and turn the broiler to high. Broil the pork for about 2 minutes to crisp the outside, keeping an eye on it so it doesn't burn.
Remove from the oven and let the pork rest for 10 minutes before slicing.
Slice each tenderloin into 8 pieces and baste with the last bit of reserved BBQ sauce.
Notas
Serve with rice and steamed bok choy or broccoli.
Fridge: up to 3 days
Freezer: up to 3 months
Big Batch: If you plan on making the Quick Five-Spice Pork Ramen (page 283), refrigerate or freeze any leftovers. Thaw in the refrigerator overnight before reheating.
8
porciones-
tiempo total