Thursday, January 21, 2010


If you enjoy long cocktail hours like we do, you need hearty hors d’oeuvres like barbecued pork to keep the crowd going.  This also works well as an entrée for dinner, with a little rice and stir-fried vegetable on the side.   

Serves 8-10 (as an appetizer)
Two pork tenderloins (1-1 ¼ lbs. each)
2 tablespoons hoisin sauce (found in the Asian food section of most supermarkets)
2 tablespoons low sodium soy sauce
2 tablespoons white wine
1 teaspoon Chinese five-spice powder (found in the Asian food section or regular spice section of most supermarkets)
1 teaspoon minced garlic
2 tablespoons honey
2 tablespoons vegetable oil

Chinese hot mustard (available as a dried powder in a can, just add water; found in the Asian food section of most supermarkets)
Toasted sesame seeds

Trim any fat and membrane from pork loins; rinse and pat dry; transfer to a large, heavy-duty, sealable plastic bag.  In a small bowl, whisk together hoisin sauce, soy sauce, wine, five-spice powder and garlic; add to pork bag; Press out any excess air and seal bag;  turn to coat pork well.  Refrigerate overnight; turning bag once or twice during marination.

Remove pork loins from bag; let excess marinade drip off and place pork on a plate.  Reserve 2 tablespoons of marinade in a small bowl; whisk in honey; set aside. Discard remaining marinade.

Preheat oven to 350°.  Heat vegetable oil in a large sauté pan over high heat.  Add both pork loins to pan; sear for 2 minutes.  Repeat the 2 minute searing process for the 3 remaining sides of the pork.  Transfer pork loins to baking sheet lined with foil.  Brush all sides with the reserved marinade honey mixture; bake for 10 minutes.  Turn pork loins over; baste with remaining marinade and bake for 10 minutes.  With a clean brush, baste pork loins with pan juices; bake til thermometer diagonally inserted 2 inches into center of pork registers 155°, about 10 minutes (total baking time for pork loins will be approximately 30 minutes.)  Remove pork loins and let rest 5 minutes; cut into ¼” slices on the diagonal.  Baste pork slices with pan juices; serve with Chinese mustard, toasted sesame seeds and ketchup.  

Note:  you can serve the barbecued pork warm; or make it in advance, refrigerate and serve as a cold appetizer.

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