Chinese Pork Roast

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By Chef Jim

Story Published: Jan 11, 2010 at 11:22 AM MST

Story Updated: Feb 3, 2010 at 9:14 AM MST

For the marinade:
1/4 tsp. salt
1/4 cup sugar
1 1/2 Tbsp. soy sauce
1/4 tsp. sesame oil
1 1/2 Tbsp. oyster sauce*
1 Tbsp. white wine
2 Tbsp. minced gingerroot
1 1/2 Tbsp. hoisin sauce*
1 Tbsp. black bean paste*
1 garlic clove, minced

1 1/4 lbs. pork tenderloin, unflavored
2 Tbsp. honey
2 drops red food coloring

Combine all marinade ingredients in a mix well in a bowl. Place mixture into a large plastic zip-lock bag.

Trim pork of any silver skin and place in zip-lock back and coat on all sides with marinade. Store in the refrigerator for at least 30 minutes.

Combine the honey with the red food coloring in a small bowl.

Heat oven to 425 and place pork tenderloin on a rack over a foil lined pan. Roast for 15 minutes, turn over and continue to cook another 7 minutes. Remove pork from oven and baste with colored honey, then return to oven for 10 minutes to help set the glaze.

Remove from the oven; let the roast rest on your cutting board and slice crosswise into thin slices. Serve hot or cold.

*Available in Asian section of ethnic food aisle in your supermarket.

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