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September 17, 2014
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Food
Chinese Pork Tenderloin

Spicy and savory.


  • 3 whole pork tenderloins
  • 2 tablespoons dry sherry
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/2 teaspoon cinnamon

Trim all excess fat from pork. Combine sherry, soy sauce, sugar, salt and cinnamon. Rub the tenderloins with the mixture and marinate for 2 to 4 hours in refrigerator. Bring to room temperature 30 minutes before roasting.

Preheat oven to 350 degrees. Place the tenderloins so that they do not touch on large cookie sheet. Bake for 30 to 35 minutes or until internal temperature reaches 170 degrees. Remove tenderloins and let cool. Slice at a 45-degree angle and place in glass or plastic container. Cover with Diable Sauce. Refrigerate, covered. Serves 30. Can be made one day ahead. To serve, garnish with scallion flowers.

Thursday, October 10, 2002

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